Artichauts a la Barigoule

Name: Artichauts a la Barigoule
Prep time: 1 h
Cook time: 55 min
Total time: 1 h 55 min
Yield: Serves 4
Cuisine: French
Ingredients: salt and pepper; 1 bay leaf; 300 ml (½ pint) chicken stock; 150 ml (¼ pint) white wine; 4 large fresh artichokes; 3 tablespoons olive oil; juice of one lemon, plus extra to taste; 1 celery stick, chopped finely; 1 carrot, chopped very finely; 1 garlic clove, chopped finely; 2 shallots, chopped finely; 2 tablespoons mixed chopped parsley, tarragon or chives; 3 tablespoons breadcrumbs; 250 g (8 oz) mushrooms, chopped finely; 1 shallot, chopped finely; 1 tablespoon olive oil; 15 g (½ oz) butter; 100 g (3½ oz) unsmoked streaky bacon, chopped

‘Barigoule’ stuffed artichokes

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr 55

Appears in

The Cooking of Provence

By Patricia Lousada

Published 1995

About

In Provence the word ‘barigoulo’ means morel mushroom. Perhaps originally morels were used in the stuffing, but in today’s France ordinary mushrooms are what you are likely to find. Although preparing the artichokes is a bit fiddly, they do provide a special first course.

Ingredients

4 large fresh artichokes
juice of one lemon, plus extra to taste
3 tablespoons

Europe
France
Starter
Mediterranean

Method

To prepare the artichokes, snap off the stems at the base, then break off the two lower rows of leaves. Slice off the top third of the artichoke using a very sharp knife. Open out the inner middle leaves with your fingers. To remove the hairy choke, first cut all around the choke with a knife, then scoop out the choke using a long-handled teaspoon. As each artichoke is prepared, drop it into a