Artichauts Chez Demery (Provence) Recipe



  1. 6 c. Water
  2. 1 1/4 lb Baby red potatoes
  3. 20 x Baby artichokes 1-1.5z each
  4. 1/4 c. Lemon juice
  5. 1/4 c. Extra virgin olive oil, or possibly to taste
  6. 8 lrg Garlic clove, halved lengthwise
  7. 3 Tbsp. Minced fresh parsley, leaves only
  8. 1/2 tsp Salt
  9. 1/4 tsp Grnd white pepper


  1. 1.
  2. In 5-qt nonaluminum saucepot, heat water and potatoes to boiling over high heat.
  3. Reduce heat to medium and cook potatoes 10 min.
  4. 2.
  5. 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.
  6. Cut each stem even with base; cut 1/2 inch off each top.
  7. 3.
  8. With slotted spoon, remove potatoes to colander; set aside to cold slightly.
  9. Add in artichokes and lemon juice to same water in that potatoes were cooked.
  10. Heat to boiling over high heat; cook 10 min.
  11. Drain artichokes well and set aside to cold slightly.
  12. 4.
  13. Meanwhile, cut cooled potatoes lengthwise into quarters; cut quarters in half crosswise.
  14. When artichokes are cold sufficient to handle, cut them lengthwise into quarters.
  15. Cut out any interior leaves which are purple or possibly pink.
  16. 5.
  17. Heat oven to 450 degrees F. In large bowl, mix artichokes, potatoes, oil, garlic, parsley, salt, and pepper.
  18. Spread mix in single layer on rimmed baking sheet and roast on bottom rack of oven 10 min.
  19. With spatula, turn mix and roast vegetables till lightly browned - 5 - 10 min longer.
  20. Transfer mix to serving platter and serve immediately.
  21. Notes: Flavored with garlic and extra virgin olive oil, baby artichokes and tiny potatoes evoke the simple straightforward flavors of Provence.
  22. 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.