The mixture of vegetables is a true concentrate of the flavors of Provence, with undoubtedly more originality than the traditional ratatouille.
Difficulty (usr 2]
Peel the beans (remove the skin that covers each seed). Trim the small onions, keeping a little green. Cut the roots. Peel the asparagus, set the tips aside and cut the stems into regular lengths. Trim the artichokes, keeping only the tender leaves, then cut them into quarters. Peel the yellow onions and garlic, coarsely chop.
Remove the rind and gristle from the pork belly, cut it into small pieces of bacon. heat 2 tablespoons of olive oil in a casserole or skillet. Add the bacon bits and brown for 5 minutes, turning them over. Add minced onion and garlic, mix and sauté for 2 minutes.
Then add the small white onions and the artichokes, as well as the thyme. Cook for 5 minutes, sautéing occasionally. Finally add the beans and the asparagus sections, cook for another 10 minutes. stirring gently.
Add the asparagus tips last and mix gently. Cover and simmer over low heat for a few more minutes. Sprinkle with lemon juice and serve hot, after adjusting the seasoning.
Source:Les Cuisines Régionales de France. Provence. Editions du Fanal.
