MARINATED ARTICHOKES IN OLIVE OIL AND WHITE BALSAMIC CREAM

Ingredients:

• 4 purple artichokes (or small "poivrade" artichokes)
• 4 tablespoons of AOP extra virgin olive oil from the Vallée des Beaux de Provence
• 3 tablespoons of A L'Olivier white balsamic cream
• 1 minced garlic clove
• A few sprigs of fresh parsley or lemon thyme
• Salt, pepper

Preparation:

1. Prepare the artichokes

• Cut off the stems, remove the tough outer leaves, and keep only the hearts. Cut them in half or quarters. Remove the choke if present. Immediately plunge them into lemon water to prevent discoloration.

2. Cooking

• Cook the artichoke hearts for 10 to 15 minutes in a steamer or in salted boiling water until tender but still firm. Drain.

3. Marinade

• In a bowl, mix the olive oil, vinegar, garlic, salt, pepper, and herbs.

4. Assemble

• Place the warm artichokes in a dish, pour the marinade over them. Let sit for at least 30 minutes at room temperature (or refrigerate if prepared in advance).

5. Serve

• As an appetizer, antipasto, or as a side dish for grilled fish. Add Parmesan shavings or a squeeze of lemon just before serving if desired.