Artichokes à la Barigoule Recipe
Artichokes à la Barigoule
Flavors of Provence-Alpes-Côte-d'Azur
Total time: 30 to 60 minutes

Prep. time: 30 minutes or more, depending on the number of artichokes to turn
Oven temperature: 170° C (340° F)
Cooking time: 30 minutes

Difficulty: Average
Chef's Note

“Barigoule” isn’t the name of a famous French chef, but the Provençal word for the orange-latex milky mushroom (Lactarius deliciosus), an excellent firm-fleshed meaty mushroom with a fruity flavor. In Provence, artichokes are often paired with this delicious mushroom, hence the name of the dish.

- 16 poivrade Artichokes
- 300 g (10 oz.) milk cap or other Mushrooms
- 8 large cloves of garlic
- 100 g (3 1/2 oz.) smoked bacon
- 2 lemons
- 2 carrots, peeled and sliced
- 1 large onion, finely chopped
- A few sprigs of fresh thyme
- Flat leaf parsley, thyme
- 1 bay leaf
- Fine salt and pepper
- 150 ml (10 tbsp.) white wine
- 100 ml (6 tbsp.) olive oil
- Water
  1. Turn the artichokes.
  2. cut the stems off the mushrooms; clean the mushrooms and quarter them;
  3. cut the smoked bacon into small pieces; blanch for 1 minute in boiling water;
  4. remove the artichokes from the acidulated water; drain and dry them with a kitchen towel;
  5. heat the olive oil in a casserole or Dutch oven; sauté the artichokes over high heat for 3 minutes; add the carrots and cook for 2 minutes; add the onion and bacon and cook 2 minutes longer; then add the mushrooms and cook another 2 minutes;
  6. season with salt, bay leaf, thyme and garlic;
  7. add the white wine and enough water to completely cover the vegetables; cover and place in a preheated 170° C (340° F) oven for 15 minutes;
  8. remove the Dutch oven from the oven and set it over the heat; remove the lid and reduce the cooking juice over high heat; correct the seasoning with salt and pepper;
  9. add the chopped herbs (flat-leaf parsley and thyme) and sprinkle over the artichokes;
  10. cover for 30 to 60 seconds to bring out the flavor. Serve in the cooking pot.

Vegetable Barigoule from Alain Ducasse
To the artichokes and mushrooms Alain Ducasse adds carrots, pearl onions, turnips, fennel, zucchini and radishes cooked in a sauté pan with a nice piece of country pork, deglazes them with white wine then adds chicken broth and cooks everything with thyme, bay leaf, pepper and lemon zest. Everything is bound with olive oil and flavored with a splash of vinegar.

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