Braised Artichokes and Potatoes

Walking through Lourmarin market late last summer, I was excited to see the purple tipped young artichokes, row after row, tied up together like eccentric bridal bouquets. They inspired this dish.

It’s gorgeous as a light supper on its own with some chunks of fresh bread, or as a side dish to char-grilled lamb.

5–6 small violet artichokes

4 cloves garlic, peeled and sliced

a small bunch of fresh thyme

1 onion, sliced

125ml olive oil, about a small wine glass

2 lemons

6–8 small new potatoes

200ml white wine

200ml water

salt and freshly ground black pepper

Trim the artichokes and cut in half, removing any choke. Rub the cut halves with lemon juice to avoid discolouration.

Sauté the onion and the garlic in the olive oil until soft. Add the artichokes, thyme, the juice of one of the lemons, a glass of wine and a glass of water. Cover and simmer for 30 minutes.

Add the spuds, another glass of wine and a little more water, salt and pepper to taste and the juice of the other lemon. Bring to the boil and simmer for 15–20 minutes.