Barigoule is a traditional Provencal dish of artichokes braised in a rich warm garlicky white wine broth.  It is often served as a side dish and is delicious - as you can imagine - along side of most things.  We added clams and fish to make an easy summery meal and channel the seaside.  Use what looks fresh and lovely - calamari, mussels, and snapper would be divine.  Artichoke prep is not for the faint of heart.  Be prepared for a bit of paring and trimming.  Storm away - it is Bastille day.