Artichokes Barigoule

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Preparation info

  • Makes

    6

    artichoke hearts
    • Difficulty

      Easy

Appears in

The French Laundry Cookbook

By Thomas Keller

Published 1999

  • About

A barigoule is a kind of stew of artichokes. A lot of restaurants serve it, L but like tapenade, there’s no standard proportion or classical recipe. We braise the artichoke hearts in olive oil, wine, chicken and/or vegetable stock, with carrots, onions, and garlic, thyme, and parsley. It’s a wonderful marriage of flavors absorbed by the artichoke.