Recipe no. 363 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 177.
Ingredients
- artichokes
- oil
- onion
- carrots
- salt
- pepper
- white wine
- garlic
- water
Preparation
- Preparing and cookingTrim your artichokes, removing only a few leaves around and cutting a little off the tips of the others. Put a few spoonfuls of oil in a saucepan with a chopped onion and 2 carrots cut into very small dice; place the artichokes on top, leaves turned upward, season with salt and pepper, drizzle with oil, cover the saucepan and set it over the heat; stir from time to time.
- Moistening and finishingWhen the onion and carrot begin to brown, moisten with a glass of white wine and let it reduce by half, add 2 cloves of garlic, a few spoonfuls of water and let it cook covered over low heat. Serve the artichokes, pouring the sauce over them.
Reboul's text
Trim your artichokes, removing only a few leaves around and cutting a little off the tips of the others. Put a few spoonfuls of oil in a saucepan with a chopped onion and 2 carrots cut into very small dice; place the artichokes on top, leaves turned upward, season with salt and pepper, drizzle with oil, cover the saucepan and set it over the heat; stir from time to time.
When the onion and carrot begin to brown, moisten with a glass of white wine and let it reduce by half, add 2 cloves of garlic, a few spoonfuls of water and let it cook covered over low heat. Serve the artichokes, pouring the sauce over them.
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 |
| chapla | to chop |
| assaboura | to season |
| besuscla | to brown |
| bagna | to moisten |
| redurre | to reduce |
| couire | to cook |
| vuja | to pour |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 363, page 177. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.