Artichokes à la Barigoulle is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic accompaniment of artichokes stewed with breadcrumbs, parsley and spring onions in stock. The full recipe is presented here and I hope you enjoy this classic British version of: Artichokes à la Barigoulle.
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This is a classic recipe for a Victorian version of Artichokes à la Barigoulle that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Cut several small and tender artichokes into quarters, and throw them into some water slightly mixed with vinegar; then melt some butter in a stewpan, and put in the artichokes, having first drained them; fry them till they are of a good colour, then add some shred parsley and green onions, salt, pepper, and a handful of bread crumbs; moisten with a ladleful of stock, and let them stew till the liquid is quite thick; serve hot.
Modern Redaction
Ingredients:
8 small, tender, artichokes
3 tbsp vinegar
60g butter
2 tbsp flat-leaf parsley, shredded
6 spring onions, finely sliced
salt and freshly-ground black pepper, to taste
60g breadcrumbs
80ml stock
Method:
Quarter the artichokes then place in a pan. Cover with water, add the vinegar then bring to a boil and cook for about 5 minutes. Drain the artichokes and set aside.
Melt the butter in a large pan, add the artichokes and fry until well browned then add the parsley and spring onions. Season to taste before adding the breadcrumbs and stock. Stir to mix then cook gently for about 15 minutes, or until the sauce is thick. Serve hot.
