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