Maree brought home some baby artichokes on the weekend as a sort of “ingredient test” for me. They sat on the bench for a day in a wooden bowl and looked quite cute – should have taken a pic.
Luckily I hadn’t used Phaidon’s The Silver Spoon yet as amongst its many recipes are quite a few for artichokes. The Silver Spoon is one of the better Phaidon books – ‘the bible of authentic Italian cooking’. It is I think better than the Phaidon’s Spanish and French equivalents, 1080 recipes and I know how to cook.
I decided on carciofi alla provenzale (provencal artichokes). The recipe can be found here. I must admit I haven’t cooked with artichokes much as I am a bit intimidated by them, mainly the prep. Fortunately these turned out quite well, particularly as they were braised to soften up nicely.
And the finished dish served with lamb cutlets.