Jump to Main ContentJump to Primary Navigation

Artichokes Barigoule

artichoke cut.jpg
Gauthier restaurant.jpg
Taste of London.jpg

As a preview to the world's greatest restaurants festival - and as part of our food month this April - we have teamed up with Taste of London to offer an exclusive recipe every day for stylist.co.uk readers.

Today Alexis Gauthier, chief proprietor of Gauthier restaurant in Soho, tells us how to make an artichokes barigoule. Perfect for a simple supper and sumptuous when served with a salad of wild rocket, read on for his delicious recipe...


  • 16 small purple artichokes
  • 8 large slices of parma ham
  • 40g smoked streaky bacon
  • 1 shallot
  • 1 carrot
  • 8 button mushrooms
  • 2 tbsp olive oil
  • 1 bunch of chervil
  • 1 glass of white wine
  • 2 glasses of chicken bouillon/stock
  • 1 tbsp unsalted butter
  • Salt
  • Pepper


Step 1: Cut the shallot, carrot, mushrooms and streaky bacon into small cubes.

Step 2: Remove the outside leaves of the artichokes. Trim around the artichoke with a very sharp knife in order to get rid of any green skin left.

Step 3: Remove the inside of the artichoke and set to one side in very cold water.

Step 4: Pour a bit of olive oil into a hot pan. When the oil starts smoking add the carrots and shallots.

Step 5: Stir while making sure not to give any colour. When the carrots and shallots are both shiny, add the mushrooms and bacon. Continue stirring for an extra minute and add 1⁄2 a glass of white wine.

Step 6: Let the liquid evaporate and drain.

Step 7: Stuff each of the reserved artichokes with the chopped mix of vegetables and wrap them in Parma ham.

Step 8: Place the artichokes in a sauté pan and add the butter, chicken bouillon/stock and the remainder of the white wine.

Step 9: Cover with a lid and bring to a slow, gentle boil for 20 minutes. Check after 10 minutes and add 1⁄2 a glass of water if needed.

Step 10: The artichokes are cooked when you can push a knife passes through without resistance.

Tickets are now on sale for the world’s greatest restaurant festival, Taste of London, which will return to London’s Regent’s Park between 21-24 June and celebrate the best of world class cuisine. To book tickets go to tastefestivals.com/london'''



How to make the perfect burger


Make a Mango Lassi


Fernando Trocca's salmon ceviche



Five ways to get your fix this Chocolate Week

From whipping up your own cacao gravy to ordering artisan bars by Jenny Tregoning

12 Oct 2015

Three scrumptious recipes for budding vegan cooks

From aubergine curry to quinoa burgers by Hayley Kadrou

08 Oct 2015

Stylist goes behind the scenes at The Great British Bake Off

Who eats all the leftovers? We lift the lid on BBC One’s hit baking show by Katie O'Malley

07 Oct 2015

The new cupcake? Three mouthwatering marshmallow recipes

From pistachio praline to spiced gingerbread: by Amy Lewis

06 Oct 2015

Batch breakfast recipes to buy you more time in the morning

Never skip breakfast again. by Sejal Kapadia

01 Oct 2015

The world's most indulgent breakfast recipes

French toast roll-ups and double-stuffed Oreo pancakes by Amy Lewis

29 Sep 2015

How to make Eat Chic's legendary mini chocolate peanut butter cups

The ultimate sweet treat recipe

22 Sep 2015

Creamy smoothie bowls: recipes for the latest cult breakfast dish

Move over avocado. by Sejal Kapadia

16 Sep 2015

Recipes from Yotam Ottolenghi’s new cookbook

From courgette fritters to celeriac purée

11 Sep 2015

The Stylist Cake Off Competition Week 7

06 Sep 2015