It’s the time of year to enjoy artichokes: steamed, as a salad, in a pie or perhaps à la Barigoule. This is a rather intriguing recipe from the French Provence region. There are lots of variations, so we looked in books like La Cuisinière Provençale and La Cuisine Niçoise d’Hélène Barale to find the ‘original’ recipe.
Obviously you want to know what ‘barigoule’ means. According to Hélène Barale ‘barigoule’ means thyme, which is odd because she doesn’t add thyme to her Artichoke à la Barigoule. Is it perhaps derived from the Latin word mauruculai (meaning morel according to some and saffron milk cap to others) as the Larousse suggests? But what is the link between artichokes and mushrooms?
We found three different ways of preparing Artichoke à la Barigoule: cooked with onions, white wine and carrot, stuffed and preserved with lots of citrus. The stuffed one is probably the original version because the artichoke is stuffed with a mixture of mushrooms, thyme and garlic. Which makes the Larousse explanation more likely.
Preparing Artichokes a la Barigoule is quite a bit of work and the result, we must admit, looks like an old fashioned underbaked meatball. We could imagine you serve the artichoke halfway the recipe. If you do, best is to use smaller artichokes.
It’s not straightforward to pair artichokes with wine. According to various researchers this is due to cynarin, a chemical especially found in the leaves of the artichoke. When the wine and the cynarin meet in your mouth, the natural sweetness of the wine is enhanced, making it taste too sweet. So you have to pair artichokes with a bone-dry, crisp, unoaked white wine with clear, present acidity. For instance Sauvignon Blanc, Grüner Veltliner or Albariño.
What You Need
- Cooking liquid
- Olive oil
- White wine
- Egg yolk
- 2 Strips of Bacon
- Black Pepper
- Excellent Olive Oil
What You do
Remove outer leaves and stem of the artichokes. Add oil to a large pan, gently fry the chopped shallot and the chopped carrot. After 10 minutes or so add white wine, thyme and some water. Leave to simmer for 10 minutes. Add the artichokes to the liquid, close the pan and allow to cook and steam on low heat for 45-60 minutes or until nearly done. You could decide to stop here and serve the artichoke with the (reduced) sauce.
Let the artichokes cool, remove the leaves and the centre choke (the hairy part). Use a spoon to remove the ‘meat’ from the leaves (bracts) of the artichokes. Set aside. In a small skillet heat some oil, add chopped shallot, glaze, add sliced bacon, mushrooms, garlic and thyme. Leave for 10 minutes until done. Add the artichoke meat from the leaves, stir, add the egg yolk and mix. Add freshly grounded black pepper. Use a food processor to make the mixture smoother, but not too smooth. Fill the artichokes with the mixture. It should look like an oversized golf ball on top of the bottom of the artichoke. You will probably have too much filling, which is fine. Gently transfer the artichokes to the pan with cooking liquid and allow to steam and warm for 30 minutes. Now transfer the artichokes to a warm oven (60 ˚C or 140 ˚F). Add the reaming mixture to the liquid, use a powerful blender to create a sauce. Pass through a sieve and blender some more. Set the blender to low speed and add excellent olive oil. Taste and adjust. Serve the filled artichokes on a small plate with the sauce.