List of 17 recipes using Purple globe artichokes

Poivrade artichoke Salad

"Poivrade" artichokes are the small purple ones, often eaten raw in salads. Choose the smallest ones, as they are the tenderest and have practically no fibrous "choke". For this recipe, they are combined as a salad with herbs, spring onion and Parmesan shavings in an olive oil and lemon dressing.

Salad greens and small omelette

A very green, rather crunchy salad with chiffonade, zucchini and raw artichokes, into which we add the delicious fluffiness of a quick little omelette.

Warm salad of potatoes and purple artichokes

This salad combines red onion, purple artichokes cut small and slices of warm potato, dressed with a good vinaigrette.

Roast pork with sage, cooked in a bag.

Pork goes particularly well with sage (true for white meats in general), but in this recipe, we'll bring out these flavours to the full by slow-cooking in a bag. The pork roasting joint is simply salted and peppered before being put in the bag and cooked for hours at low temperature. The delicious cooking juices produced is used for braising the vegetables to serve with the roast: turnips and purple artichokes. In this recipe, everything is done gently and at an unhurried pace: this is real...

Artichokes with beef

This dish combines artichokes, sautéed with shallot in olive oil, with cooked beef and potatoes (simply heated through).

Curried polenta

Made like a classic polenta, then pepped up with curry powder and mixed with morsels of separately cooked globe artichoke.

Gratin of purple artichokes

This is a very simple recipe: just potatoes, purple artichokes, a sprinkling of Parmesan and into the oven it goes...

Harvest Gratin

Purple artichokes, cauliflower and mozzarella combined with bechamel sauce in a gratin to cheer up the end of summer.

Leek and artichoke tart à la piémontaise

This is a quiche-style tart with a Piedmont-inspired twist: the filling is made with eggs, mascarpone (lighter than the usual cream) and Parmesan. The tart still has a moist texture to balance the puff-pastry crust, with the flavour of leeks and purple artichokes.

Montagnon rice

This rustic dish, with a nod to the mountains of eastern France, combines pre-cooked rice with morsels of smoked sausage and globe artichokes.

Mushroom and artichoke omelette

This French "broken" omelette is not neatly folded like a classic omelette. There is more filling than egg: mushrooms and artichokes here, pan-fried with spring onions. It can be served flat, like a Spanish omelette, but I prefer the more original broken look.

Penne with purple artichokes

In this recipe, the purple artichokes are braised in white wine, then mixed with the penne and parmesan.

Polenta with artichokes and mushrooms

For this recipe, we're going to mix together soy-sautéed mushrooms, already-cooked purple artichokes, and toasted polenta cubes, for a very tasty dish.

Purple artichokes à la romaine

Artichokes à la romaine, or carciofi alla romana, are a typical Roman specialty: whole artichokes, trimmed and gently cooked with garlic, parsley, mint and olive oil, until melting and fragrant.

Purple artichokes braised in white wine

In this recipe, small purple artichokes are trimmed and braised (i.e. simmered gently in a small quantity of liquid) in white wine.

Purple artichokes in a cheesy gratin

Purple artichokes cooked in two stages: first boiled, then sautéed, and baked as a gratin in a Mornay sauce (cheesy bechamel) with morsels of fried ham.

How to prepare purple artichokes

The small purple artichokes, which are more tender than the larger green ones, are almost entirely edible. But they need to be prepared in a particular way. Here is how to do this fairly easily.