Artichauts Barigoule

This dish, rarely found outside of Provence, is a favorite of mine, the fragrant stuffing of pork, ham, olives, and thyme just right with the characteristic bite of artichoke. To make them easy to stuff, the artichokes are first boiled so the hairy choke can be scooped out, then they are filled and braised until tender, with leaves almost falling apart. Serve the artichokes warm or at room temperature, bathed in their cooking juices. They make a robust appetizer. For me, they are a satisfyi