Artichoke is the symbol of Brittany and one of the most popular vegetables grown in the country. This dish brings together the artichoke of Brittany, the citrus orange of Provence and the pancetta of Italy to create a delicious dish which is one of the most celebrated recipes on our cooking course. It is also very simple and easy to follow:
Ingredients (serves 6)
6 artichokes
1.5dl olive oil
Juice and peel from 1 lemon
1 Tsp sugar
2 bay leaves
Sprinkle of peppercorns
Sprig of parsley
Sprigs of rosemary & thyme
1 large onion finely chopped
Juice & peel from 4 Oranges
4 small carrots thinly sliced into stars
Salt & pepper
10 slices of pancetta
Method
Rinse the artichokes and remove the outer leaves. Cover the core with lemon juice to reduce discoloring.
Cut out the core heart of each artichoke using a spoon and cut into 5mm slices.place in a bowl of cold water with lemon juice.
In a large pan, mix the orange juice, lemon juice, orange peel and lemon peel with olive oil, sugar and the herbs. Bring to the boil. When boiled, introduce the artichoke and simmer for 5 minutes until cooked.
When reduced by half, add the artichoke with salt and pepper to taste.
Fry the thin slices of pancetta. Dry off on paper. Serve the artichoke hot on a serving dish with the vegetables. Decorate with pancetta and finely chopped parsley.
Serve with a nice Muscadet such as a Clos des Orfeuilles.
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