- violet artichokes
- petit salé (chunks of salted pork)
- 1 onion
- 1 branch of thyme
- 3/4 cup Provencal white wine
- 1 lemon
- olive oil de Provence
Cut the artichokes into four after carefully removing the biggest leaves. Remove the choke and soak artichokes in water and lemon.
Sauté the petit salé (chunks of salted pork) in a casserole with the chopped onion and olive oil.
Add the artichokes, salt, pepper and thyme.
Sauté for approximately 15 minutes environ.
Then add the white wine and continue cooking over low heat for 30 minutes.