Poivrade Artichokes in Barigoule Cardamom Broth

Name: Poivrade Artichokes in Barigoule Cardamom Broth
Ingredients: 300 ml (½ pint) water; 1 teaspoon cardamom pods, cracked, black seeds removed; Juice of 2 small lemons; 1 teaspoon coarse salt; 1 sprig of fresh thyme; 2 small bay leaves; 300 ml (½ pint) dry white wine; 2 small garlic cloves, crushed; 16 poivrade artichokes; 4 small carrots, thinly sliced; 4 tablespoons olive oil

Preparation info

Difficulty
Medium

Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

About

Ingredients

16 poivrade artichokes
4 tablespoons olive oil
4 small carrots, thinly sliced

Gluten-free
Soup
Vegan

Method

This simple and delicous way to enjoy young artichokes was created by my friend the well-known chef Roger Vergé, at his restaurant Le Moulin de Mougins in the South of France. I have cheekily adapted it with a little infusion of cardamom, one of my favourite spices, which creates a delicate, spicy broth. Fennel and