Recipe no. 369 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 179.
Ingredients
- artichokes
- lemon
- water
- flour
- salt
- butter
- breadcrumbs
Preparation
- Preparing the bottomsOnce the artichokes are stripped of their leaves and of the choke that the heart contains, trim them, removing everything green; rub with lemon and drop them into acidulated water as you go.
- CookingDilute 2 spoonfuls of flour in a litre of water; add salt and the juice of a lemon; bring to the boil and put the artichoke bottoms in to cook.
- Stuffing and browningOnce they are tender, drain them; arrange them on a buttered tray, fill them with a stuffing similar to that given for the artichokes barigoule style, then sprinkle with breadcrumbs, drizzle with a few drops of melted butter, and brown them.
Reboul's text
Once the artichokes are stripped of their leaves and of the choke that the heart contains, trim them, removing everything green; rub with lemon and drop them into acidulated water as you go. Dilute 2 spoonfuls of flour in a litre of water; add salt and the juice of a lemon; bring to the boil and put the artichoke bottoms in to cook.
Once they are tender, drain them; arrange them on a buttered tray, fill them with a stuffing similar to that given for the artichokes barigoule style, then sprinkle with breadcrumbs, drizzle with a few drops of melted butter, and brown 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 |
|---|---|
| deslega | to dilute |
| bouie | to boil |
| agouta | to drain |
| saupica | to sprinkle |
| rabina | to brown/gratin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 369, page 179. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.