Recipe no. 590 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 261.
Ingredients
- artichoke
- lemon
- flour
- salt
Preparation
- Preparing the artichokesRemove the outer leaves, trim skilfully with a knife so as to leave only the heart. Remove the hay or choke from the heart. Put into water acidulated with lemon juice as you go.
- Cooking in the saucepanMix the flour into a litre of water or more depending on the quantity. Bring to the boil and drop in the artichokes. Add the necessary salt and lemon juice. Let it boil until they begin to soften.
- CoolingTake the artichokes out and plunge them into cold water.
- Canning and cookingArrange in tin cans, covered with lightly salted water acidulated with lemon juice. Solder the cans and give an hour and a half of boiling in the water bath.
Reboul's text
Free the artichokes of their outer leaves, trim them skilfully with a knife so as to leave only the heart. This must likewise be freed of the hay or choke it contains. Put them as you go into water acidulated with the juice of a few lemons.
Then cook them in a saucepan in which you will have mixed 2 spoonfuls of flour with a litre of water or more depending on the quantity of artichokes; they must be generously covered. Add the necessary salt and lemon juice, and let them boil until they begin to soften; then take them out and put them into cold water.
Arrange them in tin cans, covered with lightly salted water acidulated with lemon juice. Once the cans are soldered and tested, give them an hour and a half of boiling in the water bath.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| cachoflo | artichokes |
| fen | hay |
| aigo | acidulated water |
| jus | juice |
| casseirolo | saucepan |
| farino | flour |
| sau | salt |
| boui | boiling |
| ban-marìo | water bath |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 590, page 261. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.