Artichokes à la Provençale

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.<