Today, we’re taking a trip to Provence to discover a traditional recipe that celebrates a wonderful seasonal ingredient: the baby artichoke. This small purple artichoke, also known as the “violet de Provence,” is harvested from March to May and again from September to December, mainly in Mediterranean regions. When young and tender, it can be enjoyed raw or cooked, offering a delicate and slightly sweet flavour.
Ingredients (serves 4)
- 8 to 10 small baby artichokes
- 1 lemon
- 2 garlic cloves
- ½ bunch of parsley
- 3 tablespoons olive oil
- Salt
- Black pepper
Preparing the artichokes
- Start by trimming the stems, leaving about 3 cm from the base. Remove the outer tough leaves until you reach the tender inner ones. Using a sharp knife, cut off the top part of the remaining leaves to remove any hard tips. Immediately rub the cut surfaces with half a lemon to prevent them from turning brown.
- Slice the artichokes in half lengthwise. If there is a fuzzy choke inside, carefully remove it with a spoon. Place the prepared artichokes in a bowl of cold water with the juice of the remaining half lemon to stop them from oxidising.
- Cook artichokes by bringing a large pot of salted water to a boil. Add the artichokes and let them cook for about 5 minutes. This step helps soften them slightly. Drain well.
- Heat the olive oil in a large frying pan over medium heat. Add the peeled and crushed garlic cloves to infuse the oil with flavour. Then, place the drained artichokes cut-side down. Cook them for about 10 minutes, turning halfway through, until they become golden and tender. Season with salt and pepper to taste. Just before serving, sprinkle generously with freshly chopped parsley.
How to store baby artichokes
Whole, raw baby artichokes can be kept in the vegetable drawer of your fridge for a few days. However, once cooked, they should be eaten quickly—preferably within 24 hours—as they can become toxic if stored for too long.
Serving suggestions
- Meat: serve them alongside grilled white meat, such as chicken or veal, for a flavourful combination.
- Fish: they make a fantastic side for pan-seared fish like sea bass or bream, adding a Mediterranean touch to your plate.
- Vegetarian dishes: toss them into a mixed salad with cherry tomatoes, black olives, and rocket, or use them as a topping for a savoury vegetable tart.
- Pasta: mix them with fresh pasta, a drizzle of olive oil, and grated parmesan for a simple yet delicious meal.
Pan-fried baby artichokes with garlic and parsley
French Provence recipe of artichokes
Ingredients
- 8 – 10 small baby artichokes
- 1 lemon
- 2 cloves of garlic
- 1/2 bunch of parsley
- 3 tablespoons of olive oil
- Salt and pepper
Instructions
- Start by trimming the stems, leaving about 3 cm from the base. Remove the outer tough leaves until you reach the tender inner ones. Using a sharp knife, cut off the top part of the remaining leaves to remove any hard tips. Immediately rub the cut surfaces with half a lemon to prevent them from turning brown.
- Slice the artichokes in half lengthwise. If there is a fuzzy choke inside, carefully remove it with a spoon. Place the prepared artichokes in a bowl of cold water with the juice of the remaining half lemon to stop them from oxidising.
- Bring a large pot of salted water to a boil. Add the artichokes and let them cook for about 5 minutes. This step helps soften them slightly. Drain well.
- Heat the olive oil in a large frying pan over medium heat. Add the peeled and crushed garlic cloves to infuse the oil with flavour.
- Then, place the drained artichokes cut-side down. Cook them for about 10 minutes, turning halfway through, until they become golden and tender.
- Season with salt and pepper to taste. Just before serving, sprinkle generously with freshly chopped parsley.
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Pan-fried artichokes with garlic recipe
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