Updated: Mar 8
This is like many Provençale dishes which has its origins as a humble stew of boiled artichokes. I discovered this recipe in Thomas Kellar's French Laundry cookbook and have been making it for years - it's certainly a more refined version, but still quite simple.
6 Fresh artichokes - prepared down to the heart with stem.
2 Tbs Olive oil
Fleure de Sel Salt to taste
Peppercorns to taste
2 cups vegetable stock
2 cups dry white wine
Sautée the artichoke hearts, carrots and shallots in the olive oil, deglaze with white wine, thyme, and the stock and simmer for 30-40 minutes until the artichokes are soft. Season with salt and pepper.