Light bright and comforting: this is one of France's most famous spring vegetable dishes.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 French Cooking Academy | 2020-10-21 22:28:30 |  30,766 Views |
The best way to prepare baby artichoke poivrade (à la Barigoule)
Serious Mealtimes / Vicky Wasik
Let me introduce you to one of Provence’s most iconic spring dishes: artichokes à la barigoule. You may have heard of it before: tender young artichokes braised in white wine and olive oil with onions carrots and other aromatics. It’s light and bright thanks to the acidity of the wine and the vegetables but also rich and deep a quality that develops as the vegetables simmer until they’re tender. The dish is similar to Roman carciofi alla romana another famous Mediterranean recipe for artichokes braised in olive oil.
Did you know that it is named after a type of mushroom? While in France it is called barigoule in English it is called saffron milk cap and among biologists it is called Lactarius deliciosus. Most accounts of the history of the dish say that barigoule artichokes were originally made with this specific mushroom but as that mushroom became increasingly rare it became increasingly rare in the dish as well.
