Recipe no. 366 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 178.
Ingredients
- artichokes
- lemon
- water
- flour
- butter
- salt
- onion
- ham
- truffles
- mushrooms
- white wine
- thickened gravy
Preparation
- Preparing the artichokesRemove the tough leaves, cut the artichokes into quarters, remove the choke and trim them well, so that no tough parts remain; rub with lemon as you go and drop them into acidulated water.
- Cooking the artichokesOnce they are all trimmed, dilute a spoonful of flour in a saucepan with a litre of water; add the juice of a lemon, a walnut-sized piece of butter, a pinch of salt, and cook the artichokes in it.
- Preparing the sauceMeanwhile, chop an onion and cook it down in butter with 100 grams of ham cut into very small dice; add about as much truffle and mushroom, cut the same way; moisten with half a glass of white wine and let it reduce by half, then with 2 ladlefuls of thickened gravy; season well and let it cook.
- PlatingJust before serving, drain your artichokes, arrange them on the dish and pour the sauce over them.
Reboul's text
Remove the tough leaves, cut the artichokes into quarters, remove the choke and trim them well, so that no tough parts remain; rub with lemon as you go and drop them into acidulated water. Once they are all trimmed, dilute a spoonful of flour in a saucepan with a litre of water; add the juice of a lemon, a walnut-sized piece of butter, a pinch of salt, and cook the artichokes in it.
Meanwhile, chop an onion and cook it down in butter with 100 grams of ham cut into very small dice; add about as much truffle and mushroom, cut the same way; moisten with half a glass of white wine and let it reduce by half, then with 2 ladlefuls of thickened gravy; season well and let it cook. Just before serving, drain your artichokes, arrange them on the dish and pour 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 |
| sourti | to take out |
| deslega | to dilute |
| couire | to cook |
| chapla | to chop |
| reveni | to cook down |
| bagna | to moisten |
| redurre | to reduce |
| agouta | to drain |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 366, page 178. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.