ARTICHOKE HEART WITH BRANDADE
Artichoke Heart with Brandade: A Southern French Delight
When I’m back from my South of France, the first ingredient I put in my suitcase is tinned brandade de Nîmes! It never fails to bring me joy when I crack open a tin and spread it on a piece of fresh baguette.
Recently, I have been thrilled to be able to share this pleasure with my friends once again, as we are now able to gather and enjoy each other’s company over a meal. And what better way to welcome them than with a typical starter from the South of France: artichoke hearts stuffed with brandade, of course!
The Artichoke, A Mediterranean Classic
The artichoke is a classical ingredient in Mediterranean cuisine, and it has been enjoyed for thousands of years. In ancient Greece and Rome, the artichoke was revered for its medicinal properties, and it was also considered a symbol of luxury and wealth.
Brandade, A Taste of the Languedoc
My brandade de Nimes is a classic dish from the Languedoc region of France. It typically consists of salt cod that has been soaked, poached, and mashed with garlic and olive oil until it is creamy and spreadable. It is often served as a dip or a spread, and it pairs perfectly with a glass of crisp white wine or a light red.
Discovering Somontano Joven Red Wine
To complete the experience, I recommend pairing this dish with a glass of Somontano Joven, a young red wine from Spain.
The Somontano Joven is from the Somontano Designation of Origin in Spain. The region is situated in the foothills of the Pyrenees mountains and is characterized by a diverse topography that ranges from high plateaus to deep canyons.
Tasting Notes
Somontano wines are known for their fruity and well-balanced taste, with high levels of fruit and acidity. The Somontano Joven red wine is no exception. This wine has a cherry red color with violet hues, a high-intensity aroma with fruit and floral hues, and a soft, broad, and structured taste with ample fruity nuances.
Grape Varieties
The Somontano region produces wines from a variety of grape types, including Cabernet-Sauvignon, Merlot, Tempranillo, Syrah, Garnacha Tinta, Moristel, Parraleta, Pinot Noir, Chardonnay, Macabeo, Sauvignon Blanc, Garnacha Blanca, Riesling, and Alcañón. This diversity of grape varieties contributes to the complexity and richness of the region’s wines.
A Rich History of Grape Cultivation
The Somontano region in Spain has a long history of grape cultivation, dating back to at least the 2nd century BC. The cultivation of grapes in the region was influenced by the settlement of the Romans, who brought with them advanced agricultural practices. In the Middle Ages, the area covered by vineyards expanded to cover the whole province, with wine production prospering under the oversight of local monasteries. Today, the region has more than 4,400 hectares of plantation.
A Perfect Starter
You may looking for delicious and easy-peasy starter for your next buffet or gathering :
Why don’t indulge in
ARTICHOKE HEART WITH BRANDADE
Ingredients
- 6 artichoke hearts
- 120 g Nîmes brandade
- 1 tbsp crème fraiche
- green salad
Instructions
- Preheat your oven to 180 °C.
- In a bowl, combine the crème with the brandade.
- Pour each artichoke with the preparation.
- Drizzle with olive oil.
- Put in the oven for 15 minutes.
- Serve with a green salad.
Notes
Cœurs d’artichauts à la brandade de Nîmes
Pour 3 personnes
6 fonds d’artichauts
120 g de brandade de Nîmes
1 cuil. à soupe de crème fraiche
Salade verte
Dans un bol, combinez la crème avec la brandade.
Garnissez chaque fond d’artichauts avec la préparation.
Arrosez-les d’un filet d’huile d’olive.
Enfournez pendant 15 minutes.
Servez avec une salade verte bien assaisonnée.
