A traditional
recipe from the region of Provence made from young artichokes, translated from "small violets" also
known as "poivrades".
A recipe for the arrival of spring.
Ingredients (for
4 people)
1 kg young artichokes
300 g diced bacon "au naturel"
3 to 4 cloves of garlic
1 bunch of parsley
olive oil
coarse salt
fresh ground pepper
Procedure
Remove the hard outer leaves from artichokes. Cut off the remaining leaves with a good knife. Divide the hearts in two.
If
artichokes are really young, they still don't have a choke, the hairy
prickles over the heart. If not, remove the choke with a teaspoon.. Wash them. To avoid them going black, put them in water with vinegar or lemon.
Saute
the bacon in a pan for several minutes. Remove from the cooker and
prepare stuffing with parsley, garlic and diced bacon. Stuff the
artichokes with a good spoon of this stuffing.
Put the stuffed
artichokes in a casserole and pour a generous portion of olive oil on top of them.
Salt and pepper. Add one glass of water.
Cook over gentle heat for at least an hour
until the water has to evaporate.
How to Serve :
Serve them very hot, alone or with rice or roasted meat.
