Artichokes have been cultivated since Roman times with the season lasting from April to September in Provence. We planted artichokes for the first time last season this year our first fruit appeared in May. Originally member of the sunflower and thistle family, artichokes will flower if the choke is left to grow but as is the tradition in Provence, we picked ours early before the choke had time to develop.

When eating whole globe artichokes: you first enjoy the tasty base of the leaves, and then must discard the stringy choke before enjoying the delicious fond d’artichaut at the base of the choke.

The small violet artichokes from Provence can be eaten whole, prepared in one of Provence’s most iconic spring time dishes: artichauts a la barigoule by marrying tender young artichokes braised in white wine and olive oil with onions, carrots and a bouquet garni of parsley, thyme and bay leaves. It’s light and bright with a satisfying richness as the vegetables stew until completely tender. There are many versions but most Provencal chefs prefer this classic version. I expect artichauts a la barigoule will be on our menu regularly.