Name: Artichauts violets braisés à la citronnelle, roquette et parmesan (Braised Purple Artichokes with Lemongrass, Rocket & Parmesan)
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: Serve 4
Cuisine: French
Ingredients: sea salt and freshly ground black pepper; 16 small purple artichokes or 280 g/10 oz drained, preserved artichokes; 4 garlic cloves, crushed with the flat edge of a knife or your hand; 2 lemongrass stalks, halved and bruised; 100 g/3½ oz rocket leaves, to serve; 1 lemon, halved; 1 tbsp balsamic vinegar; 50 g/1¾ oz Parmesan or a hard cheese such as Comté, shaved, to serve; juice of 1 lemon; 2 tbsp olive oil; 1 small red pepper, peeled if desired, deseeded and chopped; 150 ml/5 fl oz/scant ⅔ cup dry white wine; 1 tsp Dijon mustard

Preparation info

Serve
4

Difficulty
Medium
Ready in
1 hr

Appears in

French Brasserie Cookbook

By Daniel Galmiche

Published 2011

About

Walking in the countryside of France, you could be forgiven for thinking that this purple thistle was little more than a weed. But you’d be missing something really special. Catherine de Medici, an Italian princess, recognized this plant for the delicacy it is, and was responsible for bringing it to France in the late 16^th century.