Recipe : Purple artichoke pie with garlic and thyme olive oil

Have you heard of the tarte tatin ? But what about artichokes tatin-style ? Ask your green grocer for some Provence purple artichokes or “poivrade” (baby artichokes). They are easy to find; it is the start of the season. Use a good short crust pastry, fresh herbs and our garlic & thyme olive oil. Put on your apron for 30 minutes of preparation before offering a feast to your guests.

The garlic and thyme olive oil perfectly enhances this purple artichoke pie. Fresh garlic, which is elegant and hot and fresh thyme from Provence give flavour and character to this olive oil. It is also good for enhancing grilled foods, leg of lamb, grilled vegetables or mashed potatoes. You can even pour a few drops onto goat cheese or dip a slice of country bread in it at aperitif time. But for now, it is time for the home-made baby artichoke pie.

Purple artichoke pie with garlic and thyme olive oil.

Ingredients for 4 people :
– short crust pastry
– 6 small purple artichokes
– 5 shallots
– 1 sprig of parsley
– 1 sprig of mint
– 30 cl of dry white wine
A L’Olivier garlic and thyme olive oil
– salt and pepper

Remove the larger leaves from the artichokes, cut the tops and peel the stalks.
Cut them in half length-wise
In a pan, brown the artichokes in a dash of garlic and thyme olive oil.
Add the chopped shallots. Brown them. Season with salt and pepper then add the white wine. Cover and simmer over a low heat for 15 minutes.
Preheat the oven to 180°C.
Grease a pie plate and arrange the artichokes star-like.
Sprinkle the shallots, and finely chopped parsley and mint over them. Cover with the pastry as for a tarte tatin.
Cook at 180°C for 20 minutes.
Remove from the pie plate and enjoy hot, warm or cold !

Photo credit : Aurélie Jeannette