Artichokes à la Provençale

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

By Paula Wolfert

Published 2009

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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.<