Olivier Poels 5:40 p.m., May 10, 2022
The barigoule preparation dates back to the 17th century and had to be adapted later because one of the ingredients that made it up simply disappeared.
The barigoules or berigoulo were wild mushrooms, flat-headed milk caps which were also called "ears of thistle".
For unknown reasons, they gradually disappeared and were replaced by button mushrooms.
The real recipe for artichoke à la barigoule therefore contains mushrooms… The artichoke, on the other hand, arrived in France in the luggage of Catherine de Medici.
The recipe for artichokes with barigoule
Ingredients :
16 small purple artichokes
1 carrot
1 white celery
1 shallot
8 button mushrooms
15 cl of white wine
100 g of bacon
1 clove of garlic
thyme / laurel
25 cl chicken broth
A few basil leaves
Turn the artichokes, cut them in half and immerse them in lemon water
Wash and cut the mushrooms in 4
Cut the vegetables into brunoise and brown them with the artichokes in a little olive oil with the diced bacon, thyme and bay leaf
Add the white wine and reduce for 2 minutes
Add broth and mushrooms
Let simmer covered for 10 minutes
Divide among plates and garnish with a basil leaf