Alex's Artichoke Barigoule

Please find hereafter my own "recette" of Artichokes widely inspired from the Barigoule.

*Have a BIG artichoke/ person.
*Cook the artichoke on steam and stop just 10 minutes before they are well done.
*Wait a few minutes (so you won't burn yourself)
*Slice them in two evenly parts from top to bottom.
*with a spoon take "le foin" away (I don t know the name of it in english but that is this hairlike yellowish part in the very heart of the artichoke.)
*Put them aside.

The funny and creative part: The dressing. (only suggestive)
*in a pan, cook accordingly with your taste:
tomatoes, garlick, chillies, oignons, aspergus.....
cream cheese, roquefort, gorgonzola, paneer....
bacon, ham, chikentika (for non vegetarian)

when it has "reduit" in the pan, stuff the artichoke (the place in the heart of it) with your dressing.

Dress the halves of artichokes in a circular plate that stands in your hoven. Cook for the remaining ten minutes.

Enjoy.....

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