Artichauts A La Barigoule

Name: Artichauts A La Barigoule
Yield: 4 servings
Ingredients: some very fresh and tender artichokes; a preparation of Duxelles (No. 224); combined with a quarter of its weight of fresh, grated, fat bacon; and as much butter

From A guide to modern cookery, 1909

Serves 4

Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from A guide to modern cookery (1909) by A. Escoffier, page 358. The excerpt below is the record exactly as published.

ARTICHAUTS A LA BARIGOULE Take some very fresh and tender artichokes. After having trimmed their tops, take off the outermost leaves; parboil the artichokes; remove their hearts, and completely clear them of their chokes. Season them inside, and fill them with a pre- paration of Duxelles (No. 224), combined with a quarter of its weight of fresh, grated, fat bacon, and as much butter

Cook this with the app: pantry check, scaling, and the assistant.