Barigoule is a traditional Provençal dish of braised artichokes in a warm and slightly tangy white wine broth. It can be made vegetarian by using vegetable stock instead of chicken stock.
It’s extremely important to plunge the artichokes into iced water with lemon juice as soon as they’re cut. Otherwise they’ll go an unpleasant dark colour.
See more about preparing globe artichokes.
Recipe
New York Times – Artichokes a la barigoule
Leave a Reply