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| Here are a few of my favourite recipes |
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| Barigoule |
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This a very old recipe which was passed to me by my great grandmother.
Choose Provençal viloet artichokes. Wash and dry them, then set aside. In a cast iron saucepan, melt a large diced onion in olive oil with a few lardons (diced fat bacon). When the onion is translucent, add the artichokes and stir.
Add two crushed cloves of garlic, season with salt and pepper. Cover with stock or water. Add a sprig of thyme a bay leaf and the juice of half a lemon.
Cover the pot with soup plate full of water and cook over a low heat for at least an hour a half. |
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