How to choose and cook poivrade artichokes?

The poivrade artichoke, or violet of Provence, is a tender heart to take which has not finished growing. We take advantage of it as soon as the sunny days return.

Choosing the right pepper artichoke

We choose products with tight, prickly and brittle leaves. With the poivrade artichoke, we forget the softness!

What is its season?

The poivrade artichoke is available on the shelves from March to May and from July to September. A vegetable for sunny days, therefore. As it is an artichoke that has not finished growing, it is one of the early vegetables.

How to store it?

Raw, the poivrade artichoke will keep for 4 days. Once prepared and cooked, refrigerate for no more than a day as it quickly becomes toxic.

How to cook artichoke poivrade?

After removing the toughest leaves and the spicy top, immerse the artichoke hearts in lemon water to prevent oxidation. Then serve them as a carpaccio or sauté them in a pan.

Recipes based on artichoke pepper

In salad, pizza, or served with pasta, the poivrade artichoke adapts to all summer recipes. We love it for its texture and its typical taste, obviously. It can also be breaded, whole, and stuffed with seasoned sausage meat, like “Scotch eggs”.
If we decide to prepare it as a carpaccio, we make a point of seasoning it well. Olive oil, lemon, aromatic herbs, citrus zest, parmesan, or even smoked oil, we surprise with marked and effective seasonings.

To follow, 8 recipes to discover or rediscover the poivrade artichoke.