Artichokes barigoule

Time 1 hour 30 minutes
Yields Serves 4
Artichokes barigoule
(Los Angeles Times)

Pare and trim the artichokes, then blanch them for 5 minutes in boiling salted water. Put into an ice bath; when cool, pull out the inner leaves and remove the choke, being very careful to keep the rest of the artichoke intact. You should end up with a cup-like shape.


Cook the mushrooms, shallots and butter in a large saute pan over medium-low heat until the mixture is cooked and somewhat dry -- about 10 minutes. (This is a duxelle.) Meanwhile, cook the sliced bacon in another pan until rendered; drain the fat and add the bacon to the duxelle. Add the parlsey.


Heat the oven to 350 degrees. Fill the artichokes with the duxelle-bacon mixture, then wrap 1 to 2 slices of bacon around each artichoke and tie with kitchen twine.


Put all four stuffed artichokes close together in an oven-proof pan. Pour the wine and stock into the pan, cover and bake for about an hour. Baste periodically and add more wine or stock if needed.


After an hour, remove the pan from the oven, discard the string and set aside the bacon to cook for another use. Pour any remaining pan juices over the artichokes. Serve immediately.

Adapted from “Larousse Gastronomique,” 1961 edition.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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