"Spanish artichoke". A name for a custard marrow.

Artichoke stuffed with chopped salt pork, ham, onion and garlic, browned in oil with onions and bacon, then cooked in water or white wine and stock and then mixed with demi-glace. Barigoule is also a variety of mushroom.

Chopped artichokes stewed with onions in cider.

"Artichokes in the style of Cannes." Artichokes cooked in white wine with tomatoes, onions and ham.

Salted, uncooked baby artichokes.