Smothered Artichokes

Artichauts à l’étouffé

Preparation info

  • Serves


    • Difficulty


Appears in

Sud de France

By Caroline Conran

Published 2012

  • About

This is a Catalan recipe.


  • 12-15 young violet artichokes (these come in bunches with their leaves - usually bunches of five)
  • 2-3 tbsp olive oil
  • 30 g bacon in lardons
  • 3 fat cloves garlic, chopped finely
  • small bunch parsley, chopped
  • salt, pepper


    Prepare the artichokes as in the recipes above. Heat a large pan of boiling salted water and blanch them for 2 minutes. Drain well.

    Heat the olive oil in a wide sauté pan and add the artichokes. Season them with salt and pepper, cover the pan, turn down the heat and let them cook for 10–12 minutes, turning them from time to time.

    When they are tender, remove the lid, throw in the lardons and cook, turning the mixture gently with a spatula and adding more olive oil if it seems dry, until the lardons are brown and cooked through. Add the garlic and parsley and cook for a few minutes more. Serve hot or warm.