Cassolo of Spinach and Artichokes

I came across this method for preparing spinach and artichokes in an old cookbook, Vielles Recettes de Cuisine Provençale, which I purchased in Marseille in the early 1980s. The recipe comes from the Camargue, an area lying on the coast between the Languedoc-Roussillon and Provence.

What attracted me to the recipe was, first, the name of the specified pot. I had always thought of a cassolo as a gallon-size flared clay pot used to cook