Artichauts à la Barigoule I

In America, artichokes are seldom served without either melted butter or hollandaise sauce, but in the South of France they are served in several different ways: stuffed au gratin, à la vinaigrette, or simply seasoned.

In this version of artichauts à la barigoule (or farigoule, which is the Provençal word for thyme), small amounts of cooked vegetables and ham are wedged between the artichoke leaves, then the artichokes are simmered in white wine, vegetables, and