Artichokes à la Provençale

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Mediterranean Clay Pot Cooking: Traditional and Modern Recipes to Savor and Share

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

  • About

Artichokes are stunning cooked in earthenware, as exemplified in this tempting vegetable ragout, a variation on the more famous artichauts barigoule de Provence. Here young, very tender artichokes with undeveloped chokes simmer slowly in a cazuela in seasoned olive oil accompanied by pancetta and sweet spring onions until meltingly tender.

Look for artichokes that measure roughly 1¼ inches in diameter and weigh about 1 ounce each. The lack of chokes makes them easy to clean.<