Artichauts à la provençale (entrée)
- Josée Roy
- 23 mai 2018
- 1 min de lecture
Dernière mise à jour : 26 févr. 2024
Quantité: 4 à 10 portions Préparation: 15 minutes Cuisson: 25 minutes
Préparation de l’artichaut. Voir vidéo: Cuisiner l'artichaut: tourné et en quartiers
4 à 10 artichauts petits à moyens
1/4 tasse (65 ml) d'huile d'olive
2 c. à soupe de jus de citron
1 oignon, coupé en quatre
1 échalote française, coupée en deux
2 feuilles de laurier
1 c. à thé de thym ou d'herbes de Provence
Sel et poivre
2 tasses d'eau (500 ml) ou plus
PRÉPARATION
1.Préparer les artichauts.
2. Choisir la casserole ou la cocotte en fonction du nombre d'artichauts de manière à ce que les artichauts soient serrés les uns contre les autres, têtes vers le haut.
3. Couvrir généreusement le fond de la casserole d'huile.
4. Ajouter les autres ingrédients en s'assurant que l'eau couvre les artichauts aux deux tiers.
5. Couvrir et porter à ébullition. Réduire l'intensité du feu et laisser mijoter à couvercle mi-ouvert 25 minutes ou jusqu'à ce que les artichauts soient tendres.
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