Poivrade artichoke

Artichaut poivrade

What it is

The poivrade is the Provençal violet picked small, before the choke has had time to form, so nothing inside needs removing. Cut in half it shows a solid pale heart the whole way down, where the same variety left three more weeks would have to be gutted before cooking.

In the kitchen

Trim into a bowl of lemon water and shave raw on a mandoline, or cook it whole barigoule with white wine, olive oil and thyme for 20 minutes. Cut surfaces blacken within a minute in open air.

Goes with

Olive oil Lemon Garlic Thyme Parmesan Parsley Bay leaf

Same species

Artichoke Camus de Bretagne artichoke Cardoon Hunchback cardoon Mammola artichoke

In season alongside

Sweetfish (ayu) Belon flat oyster Bitter melon Celtuce Dandelion greens Fuki (butterbur stalk)

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