Chowder is stew-like soup with milk or cream, thickened with crackers or potatoes. It’s usually made with seafood or vegetables.
Famous examples include New England clam chowder and Cullen skink, a Scottish variation of the dish where smoked haddock is used to add flavour.
Chowder can look a bit special if it’s presented in a bread bowl.
Not Delia’s bacon, potato, and crab chowder
Jamie Oliver’s corn chowder
Barigoule is a traditional Provençal dish of braised artichokes in a warm and slightly tangy white wine broth. It can be made vegetarian by using vegetable stock instead of chicken stock.
It’s extremely important to plunge the artichokes into iced water with lemon juice as soon as they’re cut. Otherwise they’ll go an unpleasant dark colour.
See more about preparing globe artichokes.
New York Times – Artichokes a la barigoule
It’s the bud of a large member of the thistle family. The heart and the tender ends of the leaves are edible. (The Jerusalem artichoke is unrelated.)
Watch the video above for an excellent tutorial about cooking and eating an artichoke. If you’re looking for a recipe see also barigoule.