Artichokes Barigoule

Name: Artichokes Barigoule (Artichauts Barigoule)
Yield: Serves 4
Cuisine: France
Ingredients: 4 medium to large artichokes; ½ lemon; 3 tablespoons extra-virgin olive oil; 2 onions, diced; 2 carrots, diced; 2 ribs celery, diced; ¼ pound ham (boiled, baked, or smoked) in one slice (about ¼ inch thick), diced; ½ teaspoon fresh or dried thyme leaves; ½ teaspoon fresh or dried thyme leaves; 1 small bay leaf; 2 cloves garlic, chopped; 2 cups beef stock, homemade or canned (see chart); 1 cup dry white wine; ⅛ teaspoon freshly ground pepper; ⅛ teaspoon salt; 2 cups beef stock, homemade or canned (see chart); 2 cups beef stock, homemade or canned (see chart)

Artichauts Barigoule

Preparation info

Serves
4

Difficulty
Easy

Appears in

French Classics Made Easy

By Richard Grausman

Published 2011

About

CLASSICALLY, artichokes were most often presented in French restaurants as cooked artichoke bottoms (fonds d’artichaut), filled with many different ingredients, such as cooked peas, mushrooms, chicken livers, and even poached eggs. They were then topped with sauce Mornay, hollandaise, or béarnaise. The filled and sauced bottoms were usually used as a garnish to accompany a main course.

Because of the time involved, I rarely serve artichoke bottoms. Instead, my favorite way of

Ingredients

Europe
France
Side dish
Main course
Mediterranean
Gluten-free

Ingredients

Method