Difficulty:[usr 3]
In Provençal, barigoule means milk cap, a delicious mushroom, which is sprinkled with olive oil before grilling. In the past, artichokes were cooked in the same way, hence the traditional name of this recipe, which has since changed since the artichokes are stuffed and braised.
Trim the artichokes, wash them and blanch them for 5 minutes in boiling water. Drain them and remove the hay with a small spoon.
Wash and finely chop the mushrooms. Chop the fatty bacon and the ham. Mix the mushrooms, bacon, ham and parsley.
Stuff the artichokes with this preparation. Bard them and tie them. Drizzle each with a little olive oil and garnish with a slice of lemon.
Peel and chop the onion and garlic. Heat a little oil in a frying pan that will contain the artichokes standing against each other. Add the garlic-onion mince. Season with salt and pepper.
When it is transparent, place the artichokes in the pan and cook them uncovered for 10 minutes. Sprinkle them with a mixture of water and white wine so that they are halfway wet. Add salt and pepper. Bring to the boil to reduce.
Cover, lower the heat and cook very gently for 1 hour 40 minutes. The cooking base must be very thick. Drain the artichokes, remove the cooking thread and the bards. Place them in a deep serving dish. Add the juice of a lemon to the pan and deglaze. adjust the seasoning and cover the artichokes with this sauce.
Barigoule artichokes also refer to poivrade artichokes braised with onions, garlic and carrots without being stuffed, with white wine and olive oil.
Source:Regional cuisines of France
