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One of the slow-cooked Provençal vegetable dishes which were taken to the baker's oven to take advantage of the residual heat after the day's bread baking was done.

Cooking Ingredients

    • 12 artichokes
    • 1 mature onion or 2 new white new-season onions
    • 4 tablespoons olive oil
    • Thyme, rosemary and narrows leaf
    • Juice of 1 lemon
    • 1/4 16 ounces dry white wine
    • 1 teaspoon sugar
    • Salt and pepper

Cooking Direction

    With a little sharp blade, trim the extreme external leaves of the artichokes directly down to their eatable parts and scratch out the fuzzy piece in the center - the gag - leaving the delicate heart as it were. Assuming the artichokes are on the enormous side, cutting them in quarters first is simpler. Strip and finely slash the onion.

    Warm the oil in the skillet and sear the onions delicately — let them relax without sautéing, and afterward add the artichoke hearts and the spices. Cook all together delicately until the vegetables are impregnated with the oil. Then add the lemon juice, wine, a little sugar, salt and pepper. Top firmly and cook tenderly for 1¼ hours.

    Serve the artichokes all alone - maybe to follow (or go before) a little shoulder of sheep gradually pot simmered simultaneously. Sprinkle the delicate minimal joint with rosemary, and push in a clove or two of garlic close to the bone before you put it in a lidded dish to cook in its own juices. A glass of white wine poured round it will keep it flavorfully soggy.