Artichauts a la Barigoule

‘Barigoule’ stuffed artichokes


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 55

Appears in

The Cooking of Provence

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.


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


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