Recipe no. 649 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 275.
Ingredients
- artichoke
- salt
- lemon
Preparation
- Trim and prepareTrim the artichoke bottoms of their outer leaves to leave only the heart. Turn, removing the choke or beard. Rub with lemon and throw straight into acidulated water as you go.
- BlanchBlanch for 10 minutes, then refresh and put into jars, covered with salt water.
- Prepare before useWhen wanted for use, it suffices to wash them and then cook them in slightly acidulated, salted water in which two spoonfuls of flour have been mixed.
Reboul's text
Trimmed of their outer leaves to leave only the heart, turn them, removing the choke or beard they may contain; rub with lemon, and throw them straight into acidulated water as you go; blanch them for 10 minutes, then, refreshed, put them into jars, covered with salt water.
When wanted for use, it will suffice to wash them and then cook them in slightly acidulated, salted water in which two spoonfuls of flour have been mixed.
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 |
|---|---|
| cachofle | artichoke |
| fen | choke |
| citroun | lemon |
| aigo | acidulated water |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 649, page 275. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.