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Wednesday, April 15, 2009

ARTICHAUTS FARCIS A'LA BARIGOULE (Stuffed Artichokes A'la Barigoule)

This tasty dish, so popular throughout France, is of ancient origin, and is mentioned in a French Cookery Book dated 1750. The word "BARIGOULE" is the local name in Provence of a certain kind of mushrooms.

Ingredients : (FOR 6 PEOPLE)

  • 6 globe artichokes of equal size

For stuffing
  • 1/2 lb. of mushrooms
  • 4 tablespoons of chopped onion
  • 1 tablespoon of chopped shallot
  • 1 yolk of egg
  • a little garlic (optional)
  • 1/4 cup of grated bacon fat
  • 2 tablespoons of butter
  • 2 tablespoons of oil
  • 6 thin slices of bacon
  • salt
  • pepper

For braising
  • a few slices of fat bacon
  • 3 or 4 carrots
  • 3 or 4 onions
  • mixed herbs
  • 1/2 cup of white wine
  • 3/4 pint of STOCK (preferably VEAL STOCK)
  • a sprinkle of flour

Method :
  1. Remove some of the large, coarse leaves from the artichokes, and nip off the ends of the remaining leaves with a sharp pair of scissors.
  2. Blanch the artichokes in a large saucepan of boiling salted water for not longer than 10 minutes.
  3. Drain thoroughly in a colander.
  4. Carefully remove the center leaves, and with a small sharp knive remove the choke, and put a spoonful of the following stuffing in each: melt a little butter in a saucepan, add a few tablespoons of STOCK, and cook the finely chopped mushrooms with the salt pork, which has been minced.
  5. Mix all throughly.
  6. Add the yolk of egg, the shallot, and garlic, and season with salt and pepper.
  7. When the artichokes are stuffed, put a slice of bacon over each and tie with a piece of string.
  8. Put some slices of fat bacon in a large saucepan, over them put the sliced vegetables, and place the artichokes on these.
  9. Add the STOCK and the white wine, and season with salt and pepper.
  10. Cover the saucepan and simmer gently for about 1 hour, till the artichokes are tender.
  11. For serving, remove the bacon from the artichoke, strain the gravy, and put it in a small saucepan.
  12. Add a sprinkling of flour, stir well and, when it begins to thicken, pour over the artichokes.

This tasty dish, so popular throughout France, is of ancient origin, and is mentioned in a French Cookery Book dated 1750. The word "BARIGOULE" is the local name in Provence of a certain kind of mushrooms.

Ingredients : (FOR 6 PEOPLE)
  • 6 globe artichokes of equal size

For stuffing
  • 1/2 lb. of mushrooms
  • 4 tablespoons of chopped onion
  • 1 tablespoon of chopped shallot
  • 1 yolk of egg
  • a little garlic (optional)
  • 1/4 cup of grated bacon fat
  • 2 tablespoons of butter
  • 2 tablespoons of oil
  • 6 thin slices of bacon
  • salt
  • pepper

For braising
  • a few slices of fat bacon
  • 3 or 4 carrots
  • 3 or 4 onions
  • mixed herbs
  • 1/2 cup of white wine
  • 3/4 pint of STOCK (preferably VEAL STOCK)
  • a sprinkle of flour

Method :
  1. Remove some of the large, coarse leaves from the artichokes, and nip off the ends of the remaining leaves with a sharp pair of scissors.
  2. Blanch the artichokes in a large saucepan of boiling salted water for not longer than 10 minutes.
  3. Drain thoroughly in a colander.
  4. Carefully remove the center leaves, and with a small sharp knive remove the choke, and put a spoonful of the following stuffing in each: melt a little butter in a saucepan, add a few tablespoons of STOCK, and cook the finely chopped mushrooms with the salt pork, which has been minced.
  5. Mix all throughly.
  6. Add the yolk of egg, the shallot, and garlic, and season with salt and pepper.
  7. When the artichokes are stuffed, put a slice of bacon over each and tie with a piece of string.
  8. Put some slices of fat bacon in a large saucepan, over them put the sliced vegetables, and place the artichokes on these.
  9. Add the STOCK and the white wine, and season with salt and pepper.
  10. Cover the saucepan and simmer gently for about 1 hour, till the artichokes are tender.
  11. For serving, remove the bacon from the artichoke, strain the gravy, and put it in a small saucepan.
  12. Add a sprinkling of flour, stir well and, when it begins to thicken, pour over the artichokes.

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