Gratin d’artichauts et poivrons rouges au fromage de chèvre

Artichoke & Red Pepper Gratin with Goat’s Cheese

Preparation info
  • Serve


    • Difficulty


    • Ready in

      1 hr 50

Appears in
French Brasserie Cookbook

By Daniel Galmiche

Published 2011

  • About

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.