Recipe no. 367 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 179.
Ingredients
- artichokes
- salt
- pepper
- nutmeg
- lemon
- oil
- parsley
- frying batter
Preparation
- Partial cookingPrepare them as above and cook them the same way; when they are three-quarters cooked, drain them.
- SeasoningPut them in an earthenware dish with salt, pepper and nutmeg, lemon juice, a drop of oil and a pinch of chopped parsley.
- FryingA few minutes later, dip them in a frying batter and deep-fry over a brisk heat.
Reboul's text
Prepare them as above and cook them the same way; when they are three-quarters cooked, drain them, put them in an earthenware dish with salt, pepper and nutmeg, lemon juice, a drop of oil and a pinch of chopped parsley. A few minutes later, dip them in a frying batter and deep-fry over a brisk heat, as described for the brain fritters.
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 |
|---|---|
| couire | to cook |
| agouta | to drain |
| assaboura | to season |
| atrempa | to dip |
| fregi | to fry |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 367, page 179. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.