Artichokes à la Grecque

One of those recipes that remind us that summer is on its way! – Get inspire and use this recipe to create your own mix; courgettes, eggplants, garden peas and asparagus. This sauce is best prepared ahead and serve chilled.

Ingredients (serves 4):

  • 4 artichokes;
  • 1½ lemons;
  • 1 bunch of spring onions
  • 250 g of mushrooms
  • 150 ml of dry white wine;
  • 50 ml of olive oil;
  • 1 bouquet garni
  • 1 large onion;
  • 15 coriander seeds;
  • 15 peppercorns
  • fresh coriander
  • salt and pepper.


  • Remove the stalk from the artichokes and turn them (remove the leaves and the choke, keeping just the heart), sprinkle them immediately with lemon juice and cut them into 6 or 8.
  • Sweat the chopped onion and spring onions in the olive oil.
  • Cut the mushrooms into four and add to the pan, making sure they get a good coating of oil, and add the lemon juice immediately. Add the artichokes.
  • Deglaze the pan with the white wine and add the peppercorns, coriander and bouquet garni.
  • Season with salt and pepper and cook, covered, over a gentle heat for 25 minutes.
  • Leave to cool and sprinkle with fresh chopped coriander.