Barigoule d’Artichauts en Terrine au Coulis de Poivrons Rouges

‘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