Artichauts Chez Demery (Provence) Recipe
- 6 c. Water
- 1 1/4 lb Baby red potatoes
- 20 x Baby artichokes 1-1.5z each
- 1/4 c. Lemon juice
- 1/4 c. Extra virgin olive oil, or possibly to taste
- 8 lrg Garlic clove, halved lengthwise
- 3 Tbsp. Minced fresh parsley, leaves only
- 1/2 tsp Salt
- 1/4 tsp Grnd white pepper
- In 5-qt nonaluminum saucepot, heat water and potatoes to boiling over high heat.
- Reduce heat to medium and cook potatoes 10 min.
- Meanwhile, trim artichokes: Snap off and throw away tough outer green leaves, stopping at the point where the leaves are half green and half yellow.
- Cut each stem even with base; cut 1/2 inch off each top.
- With slotted spoon, remove potatoes to colander; set aside to cold slightly.
- Add in artichokes and lemon juice to same water in that potatoes were cooked.
- Heat to boiling over high heat; cook 10 min.
- Drain artichokes well and set aside to cold slightly.
- Meanwhile, cut cooled potatoes lengthwise into quarters; cut quarters in half crosswise.
- When artichokes are cold sufficient to handle, cut them lengthwise into quarters.
- Cut out any interior leaves which are purple or possibly pink.
- Heat oven to 450 degrees F. In large bowl, mix artichokes, potatoes, oil, garlic, parsley, salt, and pepper.
- Spread mix in single layer on rimmed baking sheet and roast on bottom rack of oven 10 min.
- With spatula, turn mix and roast vegetables till lightly browned - 5 - 10 min longer.
- Transfer mix to serving platter and serve immediately.
- Notes: Flavored with garlic and extra virgin olive oil, baby artichokes and tiny potatoes evoke the simple straightforward flavors of Provence.
- When I re-created the dish back home, I found which I preferred using the smallest artichokes I could find because they are particularly tender and more of the leaf may be eaten.