Artichauts à la barigoule

Artichauts à la barigoule is a traditional dish originating from Provence, and it consists of stuffed artichokes. The dish is usually made with a combination of artichokes, lemon juice, olive oil, carrots, celery, shallots, garlic, chicken stock, white wine, bay leaves, salt, and pepper.

The stuffing consists of chopped bacon, mushrooms, shallots, breadcrumbs, parsley, tarragon, chives, olive oil, butter, salt, and pepper. The artichokes are cleaned, the choke is removed, and they're placed in cold water with lemon juice. The bacon, shallots, and mushrooms are sautéed in butter and oil, and then mixed with the breadcrumbs, herbs, and seasonings.

The mixture is stuffed into the artichokes and a string is tied around the leaves to keep everything in place. They're arranged upright in a wide ovenproof pan with sautéed vegetables, wine, stock, and olive oil. The pan is covered and gently simmered until the artichokes are tender.