The barigoule was originally a mushroom that grew on the roots of thistles.
Today only his name remains.
For 4 people: 1 carrot, 1 onion, 2 tablespoons olive oil, 100 g smoked bacon, 1.5 kg small artichokes purple or poivrade, 10 cl white wine, 2 cloves of garlic, thyme, 1 sheet dried laurel, parsley, salt and pepper.
Peel the carrot and onion. Cut them into thin slices. Prepare the artichokes by removing the first 3 rows of leaves, then cut the leaves at a third of the height. Keep 3 to 4 cm from the stem. Peel the round of the artichoke and the remaining stem. Heat the olive oil PDO Baux de Provence and make the carrot and onion blond.
Add the bacon smoked, make them come back well, then add the artichokes, the white wine, 10 cl of water, 1 crunchy garlic clove with thyme, bay leaves and thyme de Provence. Add salt and pepper. Bring to a boil, then cover and simmer on low heat for 1 hour.
Chop the crunchy garlic clove with remaining thyme with the parsley, add to the artichokes off the heat and mix. Serve immediately.