MEDITERRANEAN ARTICHOKES

Courtesy of Chef Julien in Avignon


INGREDIENTS (6 serving) 
18 artichoke hearts or 30 violet artichokes "poivrade" 3 medium-size tomatoes 
100g diced bacon 
1 zucchini 
2 onions 
2 lemons 
2 boots of basil 
1 boot of chive 
200ml extra virgin olive oil 
2 garlic cloves 


DIRECTIONS 
Cut the artichokes to get the bottom and put them into cold lemony water.
Cut zucchini, onions and tomatoes in "brunoise". 
Remove the tomatoes core and skin (easy when you plunge it in boiling water for one minutes and into cold water immediatly to stop the cooking). 
Sauté the artichokes in hot olive oil, add diced bacon, onions and tomatoes. 
Reduce the heat to medium. 
Cook the vegetables for few minutes before adding garlic (entire clove) and zucchini. 
Chop chive and basil, keep some leaves for the decoration. 


After 10 minutes of cooking, poor 100ml of hot water, and cook for 15 more minutes over medium heat. Add fresh herbs when the mixture boils. 
Remove from heat. 


Serve in a soup plate and decorate with fresh herbs on top.
BON APPETIT !

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