Artichokes Barigoule

Preparation info
  • Makes


    artichoke hearts
    • Difficulty


Appears in

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.