Fricassée d’artichauts, de tomates et de cébettes en cocotte

Name: Fricassée d’artichauts, de tomates et de cébettes en cocotte (Fricassee of vegetables en cocotte, Dominique le Stane)
Cuisine: French
Ingredients: 8 small artichokes (the smallest you can find); 1 small lemon, cut in half; 4 firm, ripe tomatoes; 4 firm, ripe tomatoes; salt and ground black pepper (optional); 16 leaves fresh basil; 8 small sprigs chervil; salt and ground black pepper (optional); 100 g/4 oz small black olives from Nice; 8 large spring onions; 2 anchovies in oil; 200 ml/7 fl oz reduced veal stock; 1 sprig thyme; 2 teaspoons extra-virgin olive oil; 10 g/⅓ oz fresh coriander; 1 bay leaf

Fricassee of vegetables en cocotte, Dominique le Stane

Preparation info

Serves
4

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

For this dish Le Stanc uses garden-fresh little violet artichokes, firm, fat ripe tomatoes from the market, and cebettes, full-sized young green onions – a sort of over-sized spring onion. I suggest you use the largest spring onions you can find.

Ingredients

8 small artichokes (the smallest you can find)
1 small lemon, cut in half
4 firm, ripe t

Europe
France
Provence
Side dish
Gluten-free

Method

To Prepare the Artichokes

With a sharp kitchen knife, turn the artichokes, removing the leaves and chokes. Place the artichoke hearts in a bowl of cold water with half a lemon tò stop them changing colour. Reserve for later use.

When Ready to Cook

Seed the tomatoes and cut them in quarters. Wash and cut