Artichoke, Poivrade from France

From the fertile fields of southwestern France, Cruchaudet is a family owned producer with generations of expertise in selecting and preparing fine vegetables. This house is celebrated for its dedication to freshness, quality, and the authentic flavours of French terroir.

The artichoke poivrade, also known as the Violet de Provence, carries a rich history. Its ancestors travelled from North Africa and Egypt to Italy, where they were cultivated as early as 1466 . The artichoke was brought to France by Catherine de Medici, who became so fond of it that she believed she might die from eating too many . The poivrade variety was perfected in Provence, where it remains a cherished regional specialty . Unlike larger artichokes, the poivrade is a small, cone shaped young artichoke with a beautiful violet hue .

Its taste is remarkably delicate and tender, with a subtle nutty sweetness and none of the fibrous choke found in mature artichokes. This exceptional quality means it can be enjoyed both raw and cooked. The flavour is mild and refined, allowing the vegetable’s natural character to shine.

To appreciate it at its best, we recommend serving it raw, thinly sliced in a salad with a light vinaigrette, or gently cooked in a classic barigoule stew with white wine and herbs . For a perfect pairing, a crisp, mineral Sauvignon Blanc or a dry, aromatic white wine from Provence beautifully complements its subtle flavour.

1. Trim the small purple poivrade artichokes by removing the tough outer leaves, cutting off the spiky tops and stem, then immediately rub them with lemon or place them in acidulated water to prevent browning .
2. Heat a few tablespoons of olive oil in a wide pan or casserole over medium heat and gently sweat finely sliced onion, diced carrot, and a little chopped garlic until softened .
3. Add the prepared artichokes to the pan with a bouquet garni of thyme and bay leaf, then pour in a glass of dry white wine and enough vegetable or chicken broth to just cover them .
4. Cover the pan and simmer over low heat for 15–20 minutes, or until the artichoke bases are tender when pierced with a knife .
5. Uncover, raise the heat, and reduce the liquid to a glossy, sauce-like consistency, then stir in a handful of fresh chopped parsley and basil for brightness .
6. Serve the artichokes hot or warm as a starter or side dish, with the flavorful braising juices spooned over the top and a drizzle of good olive oil to finish .