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Barigoule?

Answer

Barigoule is a traditional dish of braised artichokes in warm and white-wine broth. To prepare the dish, fill a large bowl with water, then in a large deep skillet heat the olive oil, finally drain the artichokes and add them to the skillet along with the cauliflower and mushrooms.
Q&A Related to "Barigoule?"
1. Start by peeling and dicing the onion and carrot into small squares. 2. Cut the roots off the leek, cut the white part away from the green and cut the white part in half vertically
http://www.ehow.com/how_16183_make-artichokes-bari...
"Barigoule" isn't the name of a famous French chef, but the Provencal word for the orange-latex
http://www.chacha.com/question/what-is-a-barigoule
Artichoke. The actual menu read 'Braised lamb neck, artichoke barigoule, radicchio'. Barigoule seems to relate to artichoke. It is either 'slow roasted artichoke topped with bacon
http://www.funtrivia.com/en/subtopics/Deciphering-...
Start by peeling and dicing the onion and carrot into small squares. Cut the roots off the leek, cut the white part away from the green and cut the white part in half vertically.
http://www.rqmpxzjs.ehow.com/how_16183_make-artich...
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