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 :
- 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.
- Blanch the artichokes in a large saucepan of boiling salted water for not longer than 10 minutes.
- Drain thoroughly in a colander.
- 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.
- Mix all throughly.
- Add the yolk of egg, the shallot, and garlic, and season with salt and pepper.
- When the artichokes are stuffed, put a slice of bacon over each and tie with a piece of string.
- Put some slices of fat bacon in a large saucepan, over them put the sliced vegetables, and place the artichokes on these.
- Add the STOCK and the white wine, and season with salt and pepper.
- Cover the saucepan and simmer gently for about 1 hour, till the artichokes are tender.
- For serving, remove the bacon from the artichoke, strain the gravy, and put it in a small saucepan.
- Add a sprinkling of flour, stir well and, when it begins to thicken, pour over the artichokes.
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 :
- 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.
- Blanch the artichokes in a large saucepan of boiling salted water for not longer than 10 minutes.
- Drain thoroughly in a colander.
- 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.
- Mix all throughly.
- Add the yolk of egg, the shallot, and garlic, and season with salt and pepper.
- When the artichokes are stuffed, put a slice of bacon over each and tie with a piece of string.
- Put some slices of fat bacon in a large saucepan, over them put the sliced vegetables, and place the artichokes on these.
- Add the STOCK and the white wine, and season with salt and pepper.
- Cover the saucepan and simmer gently for about 1 hour, till the artichokes are tender.
- For serving, remove the bacon from the artichoke, strain the gravy, and put it in a small saucepan.
- Add a sprinkling of flour, stir well and, when it begins to thicken, pour over the artichokes.
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