Gratin of Artichoke Hearts

Gratin d’artichauts

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

Although they were enjoyed by the Romans, who sometimes ate them as dessert, it was from Italy, at about the time of the Italian wars at the end of the fifteenth century, that artichokes first took root in Languedoc. By the middle of the next century they were well established. The artichokes of the Midi are a totally different animal to the huge green Breton ones; enchanting little violets, eaten as small and tender buds, not even cooked, are sold in bunches of five, with their stal