Recipe no. 368 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 179.
Ingredients
- artichokes
- water
- oil
- onion
- vinegar
- bay leaf
- garlic
- cornflour
Preparation
- Preparing the artichokesAfter removing the outer leaves, cut them into quarters and remove all the tough parts; drop them into acidulated water as you go.
- StewingPut in an earthenware pot 2 or 3 spoonfuls of oil with a chopped onion; add the artichokes; season and let them simmer gently over low heat with the pot covered.
- Moistening and finishingWhen the onions begin to brown, moisten with a dash of good vinegar which you let reduce completely, then with a glass of water. Add a bay leaf, 2 or 3 cloves of garlic, and let it cook very gently, with the pot tightly closed.
- Thickening the sauceOnce they are quite tender, thicken the sauce with a tablespoonful of cornflour diluted in water.
Reboul's text
After removing the outer leaves, cut them into quarters and remove all the tough parts; drop them into acidulated water as you go. Put in an earthenware pot 2 or 3 spoonfuls of oil with a chopped onion; add the artichokes; season and let them simmer gently over low heat with the pot covered.
When the onions begin to brown, moisten with a dash of good vinegar which you let reduce completely, then with a glass of water. Add a bay leaf, 2 or 3 cloves of garlic, and let it cook very gently, with the pot tightly closed. Once they are quite tender, thicken the sauce with a tablespoonful of cornflour diluted in water.
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 |
|---|---|
| leva | to remove |
| coupa | to cut |
| mitouna | to simmer |
| besuscla | to brown |
| bagna | to moisten |
| redurre | to reduce |
| couire | to cook |
| liga | to thicken |
| deslega | to dilute |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 368, page 179. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.