Poivrade artichokes - Nest in Normandy DieppePoivrade artichoke - Nest in Normandy Dieppe

Poivrade artichokes poached in herbs and oil 

Ingredients : (serves 4)

At the greengrocer’s:
12 Poivrade artichokes
1 big, red onion
2 ripe lemons
2 sprigs of fresh thyme
2 sprigs of rosemary
2 sage leaves
2 bay leaves
3 grains of coriander

At the delicatessen:
0.53 pt (25 cl) of olive oil
0.53 pt (25 cl) of dry white wine

In your cupboard:
4 black peppercorns
Fine salt or fleur de sel

  • Peel the red onion and chop it finely. Squeeze the 2 lemons and mix the juice with 25cl of water in a large frying pan. Prepare the artichokes.
  • Plunge the artichokes into the lemony water to retain their beautiful colour. Add the olive oil, white wine, onion, grains of coriander, peppercorns, thyme, rosemary, sage and bay leaves.  Bring to the boil and then simmer. Cover and cook for 20 minutes until the artichokes are tender. Let them cool down in the cooking juices for 10 minutes.
  • Move the artichokes onto a chopping board and cut them in two lengthwise. Serve lukewarm or at room temperature with a trickle of olive oil and some fleur de sel.

 Tip: To prepare the artichokes, remove the outside leaves, cut the tip of the stalk, and then, with a turning knife, remove the green part with a top-to-bottom peeling action, giving the artichoke a rounded shape. With a serrated knife, slice off the top third. Give your artichoke a nice, round and clean shape by cutting the base of the leaves while turning the artichoke.