Why This Recipe Works
- Simmering the white wine briefly before adding the stock helps cook off some of its alcohol content.
- Reducing the cooking liquid and whisking in butter makes a richer, more intensely flavored sauce.
- Wrapping the stuffed artichokes with pancetta and twine ensures the mushroom filling doesn’t fall out.
Artichokes à la barigoule is one of the most famous springtime vegetable dishes from Provence, France. It’s most commonly made by braising artichokes in white wine and olive oil without the mushrooms and pork used in this version, but about a century ago, this richer, deeper approach was more common. Both versions of the recipe are delicious, it just depends which one you’re in the mood for.