Fabien Vallos’ recipe

Admission for 6 to 8 people

• 16 to 20 poivrade artichokes
• 1 sweet onion
• 3 carrots
• 1 stalk of celery
• 4 green onions (scallions)
• 4 garlic cloves
• 100 g of bacon and/or raw ham
• 1 good sprig of thyme
• 1 large glass of white wine
• 1 glass of vegetable broth
• 1 lemon
• olive oil
• salt pepper

The preparation

Peel and turn the artichokes. Remove the hay if necessary and immerse it in lemon water.

Peel and slice the onions, peel and dice the carrots, slice the celery and spring onions, peel and cut the garlic cloves in half. Cut the bacon and the ham into cubes as well.

In a sauté pan, heat a generous drizzle of olive oil. Add all the vegetables, then the bacon and/or ham. Adjust salt and pepper, sauté for 2 minutes. Add the artichokes, continue cooking. Add the thyme, the white wine and cover with a little water or broth.

Cook for a few minutes at a rolling boil, then lower the heat, cover and simmer for 40 minutes. Adjust the seasoning, add a drizzle of olive oil and serve hot, warm or cold, as a starter or as an accompaniment to a main course.