Name: Barigoule d’Artichauts en Terrine au Coulis de Poivrons Rouges (Terrine of Artichokes & Young Vegetables in a Red Pepper Purée)
Yield: 8
Cuisine: France
Ingredients: 4 oz/100 g smoked bacon, chopped; 8 oz/250 g baby onions or shallots, peeled; olive oil; sprig of thyme & 1 bay leaf, tied together; 1 pt/500 ml white wine; 5 big red peppers; 24 artichoke hearts (small Provençal violet ones for preference or 8-10 larger ones)*; 2 leeks, trimmed & chopped; 5 garlic cloves, crushed; 2 ripe tomatoes, peeled, seeded & chopped; basil; ½ pt/250 ml olive; 5 sheets of gelatine, softened in a little cold water (powdered gelatine is not so successful); 8 oz/250 g good mushrooms, sliced; 3 young carrots, cut in strips lengthwise; salt & pepper

Preparation info

Difficulty
Medium

Appears in

A Table in Provence

By Leslie Forbes

Published 1987

About

‘Barigoule’ or ‘berigoulo’ is the old Provençal generic term for agaric mushrooms. Artichokes cooked à la barigoule once meant that they were trimmed, moistened with generous ladles of olive oil and grilled whole over a fire-the way mushrooms of the same name would have been cooked. The term à la barigoule is now a catch-all for any recipe in which artichokes are cooked with thyme, mushrooms or ham. Jean-Marc Banzo begins with the old recipe and turns it into this beautiful layered vegetabl