Artichauts à la barigoule

Name: Artichauts à la barigoule
Cuisine: French
Ingredients: 2 large artichokes; salt; 2 level tablespoons finely chopped parsley; 50 g/2 oz lean ham, finely chopped; 50 g/2 oz streaky bacon, finely chopped; 4 tablespoons olive oil; 1 carrot, finely chopped bouquet garni (1 sprig parsley, 1 sprig thyme, 1 small bay leaf); 1 carrot, finely chopped bouquet garni (1 sprig parsley, 1 sprig thyme, 1 small bay leaf); 1 medium-sized onion, finely chopped; ground black pepper; 1 carrot, finely chopped bouquet garni (1 sprig parsley, 1 sprig thyme, 1 small bay leaf); 1 carrot, finely chopped bouquet garni (1 sprig parsley, 1 sprig thyme, 1 small bay leaf); 1 carrot, finely chopped bouquet garni (1 sprig parsley, 1 sprig thyme, 1 small bay leaf); 3 tablespoons dry white wine; 6–8 tablespoons chicken stock

Preparation info

Serves
2

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Barigoule is the Provençal name for a type of edible mushroom. It is probably the similarity between the upturned cap of the barigoule and a scooped-out artichoke waiting to be filled with its garnish that has given this famous artichoke dish its name, or could it mean artichokes cooked like mushrooms in the Provençal manner?

Ingredients

Europe
France
Provence
Starter
Side dish
Gluten-free

Ingredients

Method