Recipe no. 364 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 177.
Ingredients
- artichokes
- salt pork
- onions
- mushrooms
- bread
- broth
- salt
- pepper
- nutmeg
- garlic
- parsley
- egg yolks
- bacon fat
- string
Preparation
- Preparing the artichokesTrim your artichokes as above. With a vegetable spoon, remove the choke from the middle of the artichokes, so that there is room to put in a walnut-sized amount of the stuffing we are about to describe.
- Preparing the stuffingChop 150 grams of salt pork and 2 onions and brown them halfway; add a handful of chopped mushrooms, let them cook down; add an egg-sized amount of soaked breadcrumb, a spoonful of broth, salt, pepper, nutmeg, chopped garlic and parsley, as well as two egg yolks; give it two turns over the heat, mixing everything well.
- Stuffing and cookingSet it aside and fill the hollow of the artichokes with it; place a thin strip of bacon fat on each and crisscross a string around it to hold it in place. Cook as for the previous recipe; remove the bacon fat before serving and put the sauce around them.
Reboul's text
Trim your artichokes as above. With a vegetable spoon, remove the choke from the middle of the artichokes, so that there is room to put in a walnut-sized amount of the stuffing we are about to describe.
Chop 150 grams of salt pork and 2 onions and brown them halfway; add a handful of chopped mushrooms, let them cook down; add an egg-sized amount of soaked breadcrumb, a spoonful of broth, salt, pepper, nutmeg, chopped garlic and parsley, as well as two egg yolks; give it two turns over the heat, mixing everything well. Set it aside and fill the hollow of the artichokes with it; place a thin strip of bacon fat on each and crisscross a string around it to hold it in place.
Cook as for the previous recipe; remove the bacon fat before serving and put the sauce around 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 |
|---|---|
| sourti | to take out |
| chapla | to chop |
| besuscla | to brown |
| reveni | to cook down |
| atrempa | to soak |
| couire | to cook |
| leva | to remove |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 364, page 177. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.