Barigoule is a preparation that originates from Provence, France and is used to preserve and cook seasonal globe artichokes. The hearts are cured and stored in a pickling liquid and the leaves are used to make a stock.

1. Prepare for pickling: Fill a medium-sized pot half-full with water. Cut lemons in half, squeeze juice into water, then add salt. Discard lemons.

2. Trim artichokes: Hold stem side down and use a pairing knife to trim away tough outer green leaves from the sides. It helps to turn the artichoke with your hand while keeping the knife in place. Save scraps in a small pot for stock and vinaigrette. Once artichokes are cleaned, use a spoon or melon baller to scrape out the fuzzy choke from the center of the heart. Immediately immerse the cleaned artichoke in lemon water – the acid slows the oxidation process.

3. Pickle the artichokes: Slowly bring lemon water to a boil, then turn off heat. Allow artichokes to cool in the pickling liquid and store covered in the refrigerator for a few days.

4. Make stock: Add artichoke scraps to small pot and cover with water. Stir and bring to a boil. Reduce heat to medium-low, partially cover and simmer for 15 minutes. Strain stock through a fine sieve. Discard the scraps and cool stock. Refrigerate up to 2 days or freeze up to 1 month.

5. Combine ingredients for artichoke vinaigrette: In a small bowl, combine artichoke stock, lemon juice, shallot, garlic and apple cider vinegar. Stir in honey, then whisk in olive oil until emulsified. Season with salt and pepper.

6. To serve: Remove artichokes from pickling liquid. Cut into thin slices or quarters and serve with your choice of greens and other fresh vegetables. Drizzle vinaigrette over salad and serve.