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Le Chaudron recipe

Artichauts à la romaine de Mamie Praline

Mamie Praline's Roman-style artichokes

⏱ 65 minServes 2Medium420 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients2 servings

  • 2large artichokesgreen or purple
  • 1lemon
  • 12button mushrooms
  • 2red onions, thinly sliced
  • 6dried or fresh figs
  • 2small goat cheeses (crottins)
  • 2 clovesgarlic
  • 2 tbspbalsamic vinegar
  • ½ glasswhite wine
  • 1heaping tbsp herbes de Provence
  • 3 tbspolive oil
  • 1 tspsalt
  • ½ tsppepper
  • 100 g (3½ oz)mâche
  • 1 handfulwalnut halves
  • 2 tbspwalnut oil
  • 1 tspmustard
  • 2 large artichokes green or purple
  • 1 lemon
  • 12 button mushrooms
  • 2 red onions, thinly sliced
  • 6 dried or fresh figs
  • 2 small goat cheeses (crottins)
  • 2 cloves garlic
  • 2 tbsp balsamic vinegar
  • ½ glass white wine
  • 1 heaping tbsp herbes de Provence
  • 3 tbsp olive oil
  • 1 tsp salt
  • ½ tsp pepper
  • 100 g (3½ oz) mâche
  • 1 handful walnut halves
  • 2 tbsp walnut oil
  • 1 tsp mustard
Serves 2. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 pressure cooker (6 L / 6 qt)1 large deep bowl1 deep pot (28 cm / 11 in)1 chef’s knife (20 cm / 8 in)1 tablespoon1 clean kitchen towel

03 — Method

  1. Wash the 2 artichokes well. Trim the stem, leaving a good length to hold them by — you'll cut it off at the end. Remove at least two rows of tough leaves at the base.
  2. Cut off the top of each artichoke with scissors, then remove the choke with a knife and spoon. Rub inside and out with half a lemon so they don't darken.
  3. Fill the large bowl with cold water, squeeze in the juice of both lemon halves and put in the artichokes. Cover with a towel and soak for 30 minutes while you prepare the filling.
  4. Meanwhile, thinly slice the 2 red onions, clean and slice the 12 mushrooms, halve the 6 figs and peel the 2 garlic cloves, removing the green germ.
  5. Cook the drained artichokes in a pressure cooker in a little lemony water for 15 minutes once it reaches pressure. A knife should slide easily into the heart. Lift them out and keep the lemons.
  6. In the pot, heat 2 tablespoons olive oil and cook the onions, then the mushrooms, then the figs with 1 garlic clove. Season with salt and pepper and deglaze with balsamic vinegar to make a soft confit.
  7. Once the artichokes are cool and drained, fill the center of each with the onion-mushroom-fig mixture, then top each with 2 goat cheese halves.
  8. Add more olive oil to the pot and set the artichokes in upside down with the herbes de Provence, the second garlic clove and the reserved lemons. Cook for 15 to 20 minutes over medium heat, basting with the pan juices.
  9. At the end, pour in the half glass of white wine, let it reduce and baste the artichokes again to coat them in the glossy sauce.
  10. Dress the lamb's lettuce with a walnut oil, balsamic and mustard vinaigrette and scatter with walnuts. Gently turn each artichoke right side up on the plate and serve hot next to the salad.

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CategoryMain dishes