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4
Medium
1 hr 50
Published 2011
If you think of artichokes, it is probably the green ones that spring to mind, but I also like to cook with purple artichokes, which are more often found in Provence. Because they are harder to find, they are so often overlooked, which is a pity. They are smaller and sweeter and, coupled with red peppers, bring vibrant colour to your dish. Finish the gratin with goat’s cheese for a scrumptious seasonal delight.