This vibrant medley of vegetables captures the essence of Provence, offering a fresh twist on traditional stews with more originality than classic ratatouille. As featured in Les Cuisines Régionales de France: Provence (Editions du Fanal), it's a testament to regional French culinary heritage.
Difficulty: Intermediate
Peel the beans, removing the skin from each. Trim the small onions, leaving some green tops, and cut off the roots. Peel the asparagus, reserve the tips, and slice the stems into even lengths. Prepare the artichokes by trimming to tender leaves only, then quarter them. Peel and coarsely chop the yellow onions and garlic.
Remove rind and gristle from the pork belly, then dice into small bacon-like pieces. Heat 2 tablespoons olive oil in a large casserole or skillet. Add the bacon and brown for 5 minutes, turning occasionally. Stir in the chopped onion and garlic; sauté 2 minutes more.
Add the small white onions, artichokes, and thyme. Cook 5 minutes, stirring occasionally. Incorporate the beans and asparagus stems; simmer 10 minutes, stirring gently.
Finally, add the asparagus tips, mix delicately, cover, and cook over low heat a few more minutes. Finish with a squeeze of lemon juice, adjust seasoning with salt and pepper, and serve hot.
Source: Les Cuisines Régionales de France. Provence. Editions du Fanal.
