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Artichokes a LA Barigoule

Artichokes à la Barigoule are artichokes stuffed with a forcemeat of onions, parsley, mushrooms, veal or poultry, and bacon, then stewed in butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 13 ingredients
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Why it works: Artichoke and shallot share more aroma than cooks usually use. They rank in the top 1% of all ingredient pairs, and cooks put them together in 97 recipes. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

Artichokes a LA Barigoule

Ingredients

Directions

Prepare the artichokes

  1. Boil the artichokes for 10 minutes and remove the choke.

Fill and stew

  1. Make a filling with onions, parsley, mushrooms, minced veal or poultry, and grated bacon; fry in butter to create forcemeat.

  2. Fill the artichokes with the forcemeat.

  3. Place the filled artichokes in a pan with butter and stew them on low heat until cooked through.

Serve

  1. Serve the artichokes alone or with sauce blanche, or as desired.

  2. For a richer flavor, use strips of bacon instead of butter for stewing.

  3. Alternatively, serve boiled artichokes with oil and vinegar.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Artichoke + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together97 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Parsley + shallottop 1% of all pairs
    Smell alikestrong
    Cooked together3,737 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Parsley + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Artichoke + parsleytop 3% of all pairs
    Smell alikestrong
    Cooked together524 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

  5. Mushroom + shallottop 4% of all pairs
    Smell alikemoderate
    Cooked together1,982 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Artichokes
Form the main body of the dish and hold the filling while they stew.
Veal or poultry
Provides savoury body and protein structure to the forcemeat filling.
Bacon
Adds salty, smoky fat that flavours the filling and the stewing liquid.
Butter
Adds fat and richness, carrying flavour while the filling fries and the artichokes stew.
Mushrooms
Add moisture and earthy flavour to the forcemeat filling.

The step that matters

Stewing on low heat until cooked through. Low, gentle heat cooks the artichokes and filling through without scorching the butter or drying the forcemeat, which would leave the dish tough and bitter-tasting.

Swap the onion

How well each one fits the dish's main ingredients (artichoke, parsley, mushroom, veal, butter, pepper, shallot):

  1. Chivefits better
  2. Spinachfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against artichoke, parsley, mushroom, veal, butter, pepper, shallot. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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