Mireille Johnston

Artichauts à la Barigoule II

Artichokes Stuffed with Herbs and Garlic

Preparation info
  • For

    6

    people
    • Difficulty

      Easy

Appears in
top 1000The Cuisine of the Sun: Classical French Cooking from Nice and Provence
The Cuisine of the Sun

By Mireille Johnston

Published 1990

  • About

This cruder version of the barigoule is designed only for small purple artichokes. It is a lovely first course.

Ingredients

  • 12 small purple artichokes
  • ½ cup finely chopped parsley
  • 1 teaspoon

Method

Trim the artichokes of their tough outer leaves and tips and cut off the stems. Press each one upside down so that the leaves are forced apart. Combine the parsley, thyme, crushed garlic, salt, and pepper and stuff the mixture between the leaves of each artichoke.

Place the artichokes in the olive oil in a cast-iron frying pan or Doufeu. Scatter the onions around the artichokes in the p