Artichoke season is upon us! Celebrate with these two takes on Provence's most iconic springtime dish.
. Some had recipes for artichokes à la barigoule and some didn't. Among those that did, the older ones, like, included mushrooms in their recipes, with no indication that it could or should be done otherwise. In each case, they called for a stuffing of, a sautéed mince of mushrooms. These sources lent support to the idea that the mushrooms were once de rigueur.
. The frying step is slightly different from what I've seen elsewhere , but the recipe is consistent with the idea that the original version of this dish had no mushrooms at all., seemingly from a dusty and forgotten corner of the old internet and admittedly of unknown reliability. I wouldn't be surprised if the link breaks one day, but what the author of the site says is that the recipe has changed significantly over the centuries.
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