This is a cold appetizer. Separate the flowerets from the cauliflower. Prepare the artichoke bottoms, by removing all the leaves and choke. Rub them with lemon juice. Quarter them if they are large and keep them in lemon water. Slice the carrots. If they are new baby carrots, leave them whole. Slice 2 lemons and quarter the tomatoes. Skin the pearl onions. Place all the vegetables in a heavy casserole (earthenware if possible,) with the thyme, bay leaf, salt, pepper, 2 cloves, coriander seeds and 3/4 cup olive oil. Cover with white wine. Cover and marinate for 2 hours, then uncover. Bring to a boil. Simmer until the point of a sharp knife easily pierces an artichoke bottom.
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1 small cauliflower
4 artichokes
3 firm tomatoes
3/4 lb pearl onions
3 tender carrots
3 lemons, juice of 1
salt, pepper
thyme
bay leaf
olive oil
dry white wine
1 tbsp coriander seeds
2 cloves
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35
mn
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40
mn
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This delicious ratatouille must be undercooked, with the vegetables still a little crisp. Prepare the night before needed.
