Braised Artichokes

Artichauts à la barigoule

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

There is some controversy over the name of this dish – some people think it is named after a local mushroom, a milk cap called barigoule, which can be cooked in exactly the same way but, according to Occitan food expert Jacques Médecin, the word is a deformation of the Occitan word for wild thyme – farigoule or farigoulette. Either way, that earthy flavour is essential to the recipe. The thyme of the rocky garrigue is grey in colour, small leaved with ash-pink clouds of flowers in spring; it tastes of the earth. If you can’t get wild thyme, use dried thyme.

Ingredients

    Method

    Part of