Braised Artichokes

Artichauts à la barigoule

Preparation info
  • Serves


    • Difficulty


Appears in

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 cl