Artichokes a la barigoule recipe
Recipe for artichokes a la barigoule
Prepare the artichokes for stuffing. Clean and chop 75 g (3 oz, 1 cup) mushrooms for each artichoke. Mince (grind) 50 g (2 oz) fat bacon and the same quantity of ham. Mix these ingredients together with chopped parsley, salt and pepper. Fill the artichokes with the mixture, cover with fat bacon, tie up with string, and braise in white wine with a little olive oil. Thicken the cooking liquor with a very small amount of softened butter.