Cet espace vous permet d’accéder aux actions menées par le Conseil Interprofessionnel des Vins de Provence en matière de promotion et de communication en France et à l’export, ainsi qu’aux actualités économiques.
3 Poivrade type artichokes, stripped of leaves and finely chopped
16 dried tomato petals, rehydrated
8 round slices of sandwich bread, same diameter as the tartlets
3 basic leaves, chopped
1 pinch garlic, grated
20 g riquette (similar to rocket)
3 whole eggs
3 tbsp olive oil
4 Nice black olives
Salt and pepper
Melon with tomato:
1 melon, 300 g
1 tomato
3 tbsp olive oil
3 basil leaves
A few drops of lemon juice
Salt and pepper
Direction
Tartlets:
Sauté the white onions in a frying pan with olive oil and yellow artichokes, add the pinch of garlic and finely-chopped riquette. Salt and pepper, then add tomato petals, basil and 3 beaten eggs. Fill the 1.5 to 2 cm deep tartlets that you have placed in non-stick Flexipan moulds, after first adding the sandwich bread. Bake 15 minutes at 180°C, topped with a Nice black olive.
Chilled melon with tomato:
Peel and dice the melon, then peel and seed the tomatoes. Sauté them in olive oil for just one minute over a high flame. Salt and pepper. Put all the ingredients in a mixer bowl with the basil leaves. Purée and let chill in the refrigerator.
Recipe by Jacques Chibois – La Bastide Saint-Antoine – Grasse
