Salmon with Barigoule
- Makes4 servings
- Cook Time30 minutes
- 1
Barigoule is a Provençal braise of fresh artichokes in white wine, with aromatics such as garlic and thyme. The name “barigoule” comes from a type of mushroom once said to be a part of the dish; the moniker stuck even though the fungi no longer are added to modern versions. We add cremini mushrooms for their earthy depth and meaty texture that balance the acidity of the wine and complement the mildness of the artichokes. To make this doable on a weeknight, we use canned artichokes rather than fresh, but to keep their flavor as bright as possible, we cook them in the broth only for as long as it takes to heat them through.
Don’t forget to turn down the heat after adding the salmon to the skillet. Gentle poaching ensures the fillets cook evenly and stay moist. Don’t cover the skillet while cooking the salmon; too much heat will be trapped inside, resulting in overcooked fillets.
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