According to Food Network’s online food encyclopedia, Barigoule (pronounced “bah-ree-GOOL”) is…
“A traditional Provençal dish of artichokes braised with onions, garlic and carrots in a seasoned broth of wine and water. Originally the term barigoule referred to artichokes stuffed with barigoules, wild mushrooms also known as saffron milk cap or Lactarius deliciosus. Modern adaptations don’t typically employ mushrooms, and the versions that do don’t always include them as a filling. Then again, some “barigoule” preparations stuff the braised artichokes with other ingredients, such as spinach, carrots and cheese.”
This month, Chef Rob shares a recipe using tender, end-of-winter baby root vegetables, jumbo scallops and a warm, tasty broth — the barigoule.
The first thing that should be done in preparing this dish is to make the barigoule.
1 oz olive oil
2 onions diced large
6 ribs of celery diced large
2 carrots diced large
12 sprigs of thyme
2 bay leaves
1/2 a bunch of parsley
2 heads garlic cut in half
2 quarts white wine
2 quarts water
3 lemons sliced
In a 6 quart stock pot, sweat the onions, carrots, and celery. Once they are translucent, add the remaining ingredients and bring to a simmer. Allow the mixture to simmer for about 20 minutes. This is the barigoule in which you will poach your vegetables of choice.
1 artichoke cleaned of outer leaves and chokes, then cut into eighths
5 baby carrots peeled
5 baby turnips peeled and halved
5 baby golden beets
Remove about one quarter of your barigoule liquid in which to cook your artichokes and for your sauce for the final dish. Cook the artichokes at a simmer for about 5 minutes, or until you can pierce with a pairing knife and remove easily. Reserve the cooking liquid. In the remaining barigoule liquid, cook the carrots, then turnips and, lastly, the beets. Be sure to cook each type separately and the beets last because of their ability to change the color of your barigoule.
3-4 Jumbo (U-10) dry-pack scallops
Season the scallops with salt and pepper then heat 2 tablespoons peanut oil over medium high heat. Once the oil smokes, place the scallops in the pan and reduce the heat to medium. The scallops should cook for about 3 minutes or until golden brown. Flip and cook for another minute then remove and allow to rest while heating vegetables.
Gently heat 4 pieces artichoke, 2 carrots, 2 turnips and 2 beets in 1 cup of the reserved liquid in which the artichokes were cooked. Place in the center of a shallow serving bowl. To the liquid add 1 tsp each minced chives, parsley, thyme and 1 tablespoon extra virgin olive oil, vigorously whisk to combine, pour over the vegetables and place the scallops on top. Chef Rob recommends three to four scallops per portion.