Difficulty: Moderate
Dissolve the flour in the vinegar, then pour into a bowl of cold water to create an acidulated bath.
Prepare the artichokes: Trim the base leaves, quarter lengthwise, remove the fuzzy choke, and plunge immediately into the vinegar water to prevent browning.
Peel and finely chop the onion and garlic.
In a large casserole, heat the olive oil over medium heat. Gently sauté the onion and garlic until softened. Add the drained artichokes and a pinch of cayenne pepper. Season with salt and pepper.
Add 10 cl (100 ml) of boiling water, cover, and simmer gently for 20 minutes.
Uncover, stir in the capers and honey. Raise the heat and cook, stirring often, until the sauce thickens and glazes the artichokes.
Transfer to a serving dish, cool, and refrigerate until mealtime. Serve chilled.
Perfect paired with a red Bandol wine.
