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Recipe: Baby Artichokes Barigoule

This traditional Provencal dish of artichokes braised in a tangy, garlic-scented broth makes a perfect first course or side dish for chicken or fish. It can also be served chilled as a salad.

Recipe: Veal, Artichoke & Mushroom Stew

When artichokes and mushrooms are partnered with the palest veal, Glace de Poulet Gold adds just the flavor needed for the rich sauce without overpowering the other ingredients for this delicious mushroom stew. This hearty dish gets better as it sits, so you can make it ahead. Double it for a crowd. Serve over buttered noodles, rice, or couscous. Everyone will love this veal, artichoke and mushroom stew.
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Classic French Stocks and Sauces