Name: Pasta à la Barigoule (Pasta with Artichokes)
Yield: Serves 2
Cuisine: France
Ingredients: 6 to 8 ounces fresh fettuccine or dried penne or farfalle; ½ cup julienned zucchini (optional); ⅓ cup julienned prosciutto or rendered pancetta (see Note); 2 to 3 teaspoons very finely minced garlic; 1 cup sliced (¼ inch) fresh mushrooms, white, chanterelles, and/or cepes; 1 cup sliced (¼ inch) red onions; 2 teaspoons chopped fresh thyme; ½ cup olive oil, plus 3 to 4 tablespoons for the artichokes; Salt and freshly ground pepper; 2 large or 4 small artichokes; 1 lemon, halved; 2 tablespoons chopped fresh parsley; 2 tablespoons freshly grated Parmesan cheese

Preparation info

Serves
2

Difficulty
Medium

Appears in

The Mediterranean Kitchen

By Joyce Goldstein

Published 1998

About

We invented this pasta for a Provençal menu. Its origin is artichauts à la barigoule, a dish of artichokes stuffed with onions, mushrooms, and ham that is braised in the oven with mirepoix and white wine. We have served it with penne, a dry quill-shaped pasta, as well as fresh fettuccine. Both are delicious. Occasionally we substitute pancetta for ham or add a julienne of zucchini. You might like to add some fresh peas too, which is reminiscent of the pastas served in Rome in the spr