Braised Artichokes
- 16 Poivrade artichokes
- ½ lemon
- 2 tbsp olive oil
- 2 sliced onions
- 80 g diced lard
- 1 bouquet garni
- ½ glass vegetable bouillon (made with cube)
- Salt
- Freshly milled pepper
Clean the artichokes, and keep the stem.
Place them in a bowl of cold water with a half lemon (so that they don’t turn black).
Heat the olive oil in a saucepan or casserole and brown the onions.
Add the artichokes, diced lard, bouquet garni and vegetable bouillon. Season, lower the heat, cover and cook for 20 min.
Perfect wine pairing
More about this grape varietyGrenache Noir de France
• Opulent aroma to play off of flavorful dishes Grenache rosé stands out from other rosés thanks to its intense aromas. With its exuberance and peppery notes, it goes wonderfully with complex flavors. Its enjoyable roundness mellows out the subtle spiciness, enabling previously unimagined pairings. • What creativity! A bite of foie gras on Speculoos The round, smooth character of the Grenache rosé grape variety is a fine complement to the soft texture of the foie gras, whereas its spicy aromas will mingle pleasantly with the cinnamon of the Speculoos. Here, the varietal aroma of fig creates a subtle yet clear link between the dish and the wine. • Astonishing matches, for example with the Cod and Chorizo Bites Grenache rosé, a Mediterranean wine par excellence, has a rich, extremely flavorful character. Its aroma is bold enough to stand up to the strong flavors of the cod and chorizo; it tempers them thanks to its spiciness and, above all, its generous roundness on the palate.
