Purple Artichokes with Lemon and Capers a Delicious Side Dish
Provencal Recipes · Side Dish · Stephanie Villegas · TasteArtichokes are a harbinger of the warmer months ahead. It’s common to find purple artichoke – les petit violets in Provencal markets. These smaller artichokes are a purple globe variety, with a nuttier flavour than the larger green globe version. Since culinary historians believe that Catherine de Medici introduced the artichoke to French cuisine, I added some Italian flavours to this dish with garlic aïoli, parmesan, lemon and capers.
Seared Violet Artichokes with Aïoli, Lemon, Capers & Parmesan
These small artichokes are a delicious side dish.
Ingredients
- 6 small Purple Artichokes
- Olive Oil extra virgin
- Salt
- pepper freshly ground
- 2 lemons
- lemon zest from 1/2 lemon
- 2 tbsp flat-leaf (Italian) parsley chopped
- 2 tbsp capers drained and lightly fried in oil
- Parmesan cheese shaved with a flat peeler (about 20 shavings)
Instructions
- Clean the artichokes and carefully remove the tough outer leaves.
- In a medium stock pot, bring 6 cups water and 1 cut lemon (rough wedges are fine) to a boil.
- Using a peeler, peel the stem and shape the outside of the heart.
- Cut the artichoke in half, from tip to stem, exposing the thistle but not removing it.
- Use half of a cut lemon to coat the artichokes at every step to prevent oxidation (this happens almost instantly).
- Boil the artichokes in boiling water with the lemons for 10 to 15 minutes. Use a paring knife in the thickest part of the heart to check doneness. (You’ll want to feel that the knife enters and exits very easily.)
- Carefully remove the artichokes from the pot, let them drain and cool, and cut the side down on a paper towel.
- Once cool enough to handle, use a small spoon to remove the thistle from each artichoke half carefully. They should come out easily now that they’re fully cooked.
- Once cleaned, the artichokes can be kept covered in the fridge for a few hours or overnight.
- When ready to serve, turn the artichokes cut side up, drizzle with olive oil and season with salt and pepper.
- Brown artichokes under the grill/broiler, on a hot barbecue or in a hot skillet.
- Once browned and warmed through, remove them from the heat and plate them cut-side up.
- Season them with fresh lemon juice and top with plenty of garlic aioli, Parmesan shavings, capers, and parsley.
Tried this recipe?Let us know how it was!
More Delicious Recipes for Artichoke Lovers
Artichokes à la Barigoule Provencal
The key to this recipe is the preparation of the artichokes. It seems like a waste to discard all the outer leaves to get to the heart, but that is the only edible part of the vegetable. Make sure to scrape out all the little hairs (the buds of the flower) from the centre. If not, the texture will be unpleasant.
Check out this recipe
Zucchini Flowers Stuffed with Artichoke and Goat Cheese
Zucchini flowers are one of the delicacies of Provence. They are best stuffed with a young, mild goat cheese that won’t overwhelm the delicate flavour of the flower. Pair the dish with a delicate, dry Provence rosé.
Check out this recipe
Hot Artichoke Dip
This quick and easy dip is hard to share, but worth it for all to enjoy. Have someone who doesn't think they like Artichokes try it, they will be pleasantly surprised and... hooked!
Check out this recipeLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Provence Articles
Experience Pure Lavender Magic: Terre Ugo Near Aix-en-Provence
June 30, 2025
Terre Ugo is delighted to announce its 2025 summer program, set amidst picturesque lavender and sunflower fields. This enchanting 7-hectare family farm, situated on the outskirts of Aix-en-Provence in Puyricard, is teeming with 30,000 organic Lavender plants. From June 1 to August 31, the estate welcomes visitors daily from 10:00 am to 6:30 pm. Guests …
The Summer Truffle Festival in Aups is a Culinary Treat – Don’t Miss Out!
June 23, 2025
Located between the Mediterranean coast and the Alps, the village of Aups sits at 505 metres (1,657 ft). Considered the capital of the Haut-Var, this mid-sized town has a population of roughly 2200 residents. However, on a busy summer weekend, Aups attracts many visitors. It is considered the “gateway” to the Verdon Regional Natural Park, …
Make this Provencal Summer Menu Inspired by Seasonal Flavours
June 20, 2025
Cynthia Moos is a Provence native and the founder of Best French Forever, a lifestyle brand dedicated to women inspired by the Provençal art de vivre. Her mission is to invite women to slow down, reconnect with themselves, and curate a life they love. We asked Cynthia if she would curate our 2025 summer menu. …
Where to Eat in Provence? Domaine la Pierre Blanche is a Food Lovers’ Paradise
June 18, 2025
As the sun gracefully dips behind the Alpilles, the landscape is bathed in a gentle golden glow that dances across the grapevines, offering a prelude to an enchanting evening in Provence. This region’s luminous light, which has long captured the imaginations of celebrated artists, serves as a backdrop to the “Rosé Mule,” a tantalizing cocktail …
No Comment