Barigoule is a preparation originating from France in order to preserve and cook the sought after seasonal Globe artichokes. Globe artichokes, time consuming to prepare and very seasonal, brown very quickly during preparation, thus the need for creating the method Barigoule.
An Artichoke Barigoule cosists of stock, vinegar and generous amounts of citrus to prevent the Artichokes from browning. The Artichokes are cured, cooked and stored in this liquer much like a pickling method.
Often a Barigoule mix will include onions garlic, root vegetables, bay leaves and sometimes pancetta.