{"id":3846,"date":"2026-07-26T11:54:36","date_gmt":"2026-07-26T11:54:36","guid":{"rendered":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/artichauts-dalmates-aux-petits-pois-et-feves\/"},"modified":"2026-07-26T11:54:36","modified_gmt":"2026-07-26T11:54:36","slug":"artichauts-dalmates-aux-petits-pois-et-feves","status":"publish","type":"tsh_food","link":"https:\/\/travelshelper.com\/fr\/monde-de-la-gastronomie\/plats-nationaux-croates\/artichauts-dalmates-aux-petits-pois-et-feves\/","title":{"rendered":"Artichauts dalmates aux petits pois et f\u00e8ves"},"content":{"rendered":"\n<style>\n\/* Compact editorial recipe layout v2.4 \u2014 scoped to this recipe section. *\/\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans{\n  --gj-bg:#f5f2eb;\n  --gj-surface:#fffdfa;\n  --gj-surface-soft:#f8f4ec;\n  --gj-ink:#1d2421;\n  --gj-ink-soft:#414a46;\n  --gj-muted:#656c68;\n  --gj-gold:#8f6318;\n  --gj-gold-deep:#7d4f13;\n  --gj-gold-soft:#efe2c8;\n  --gj-night:#24312e;\n  --gj-night-deep:#18211f;\n  --gj-line:rgba(36,49,46,.12);\n  --gj-line-strong:rgba(36,49,46,.2);\n  --gj-serif:\"Iowan Old Style\",\"Palatino Linotype\",\"Book Antiqua\",Georgia,serif;\n  --gj-sans:\"Barlow\",\"Avenir Next\",\"Segoe UI\",Helvetica,Arial,sans-serif;\n  --gj-ease:cubic-bezier(.2,.7,.2,1);\n  position:relative;\n  isolation:isolate;\n  box-sizing:border-box;\n  width:min(1040px,calc(100% - 24px));\n  margin:clamp(12px,2.5vw,30px) auto;\n  padding:clamp(30px,4vw,50px) clamp(18px,4vw,46px) clamp(38px,4.5vw,56px);\n  overflow:hidden;\n  border:1px solid var(--gj-line);\n  border-radius:20px;\n  background:\n    radial-gradient(circle at 4% 0%,rgba(143,99,24,.08),transparent 24rem),\n    var(--gj-bg);\n  box-shadow:0 18px 52px rgba(36,49,46,.085);\n  color:var(--gj-ink);\n  font-family:var(--gj-sans);\n  font-size:16px;\n  font-weight:400;\n  line-height:1.64;\n  text-rendering:optimizeLegibility;\n  -webkit-font-smoothing:antialiased;\n  content-visibility:auto;\n  contain-intrinsic-size:3800px;\n}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans *,\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans *::before,\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans *::after{box-sizing:border-box}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans :where(h2,h3,h4,p,figure,figcaption,blockquote,ul,ol,li,dl,dt,dd){margin:0;padding:0}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans :where(img){max-width:100%}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-serif{font-family:var(--gj-serif);font-style:italic;font-weight:400}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans ::selection{background:var(--gj-gold-soft);color:var(--gj-night-deep)}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans :where(a){color:var(--gj-gold-deep);text-decoration-thickness:.08em;text-underline-offset:.16em}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans :where(a:focus-visible){outline:3px solid rgba(143,99,24,.28);outline-offset:3px;border-radius:4px}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans:lang(ar) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans:lang(zh-Hans) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans:lang(ja) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote),\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans:lang(ko) :where(.gj-serif,.gj-title-accent,.gj-pull,.gj-sec-num,.gj-rail-stop time,.gj-steps>li::before,.gj-close-quote){font-style:normal}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans:lang(ar) :where(.gj-title,.gj-title-accent,.gj-sec h3,.gj-rail h3,.gj-eyebrow,.gj-rail-kicker,.gj-stage,.gj-close-kicker,.gj-fact dt,.gj-nutri-row dt){letter-spacing:0;text-transform:none}\n\n\/* Header *\/\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-masthead{max-width:880px;margin-bottom:clamp(22px,3vw,30px)}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-eyebrow{display:flex;align-items:center;gap:9px;margin-bottom:12px;color:var(--gj-gold-deep);font-size:10.5px;font-weight:700;letter-spacing:.18em;line-height:1.4;text-transform:uppercase}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-eyebrow::before{content:\"\";width:26px;height:1px;flex:0 0 auto;background:currentColor}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans 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14px;background:rgba(255,253,250,.9)}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-fact dt{margin-bottom:3px;color:var(--gj-muted);font-size:9.5px;font-weight:700;letter-spacing:.14em;line-height:1.35;text-transform:uppercase}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-fact dd{color:var(--gj-ink);font-size:15px;font-weight:650;line-height:1.3;white-space:nowrap}\n\n\/* Hero *\/\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-hero{position:relative;margin-bottom:clamp(40px,5vw,54px);overflow:hidden;border:1px solid rgba(255,255,255,.5);border-radius:16px;background:var(--gj-gold-soft);box-shadow:0 14px 38px rgba(36,49,46,.09)}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-hero::after{content:\"\";position:absolute;inset:58% 0 0;pointer-events:none;background:linear-gradient(to 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p{margin-bottom:14px;color:var(--gj-ink-soft);font-size:15px;line-height:1.74;text-wrap:pretty}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-intro p:last-child{margin-bottom:0}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-intro .gj-dropcap::first-letter{float:inline-start;margin-block-start:.09em;margin-inline-end:.14em;color:var(--gj-gold);font-family:var(--gj-serif);font-size:3.75em;font-style:italic;line-height:.72}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-pull{margin:20px 0 22px;padding-block:5px;padding-inline:19px 0;border-inline-start:2px solid var(--gj-gold);color:var(--gj-night);font-family:var(--gj-serif);font-size:clamp(17.5px,1.8vw,20px);font-style:italic;line-height:1.48}\n\n\/* Timeline *\/\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-rail{position:relative;margin-bottom:clamp(42px,5vw,56px);padding:clamp(22px,3vw,28px);overflow:hidden;border:1px solid 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#c9a55c;border-radius:50%;background:var(--gj-night-deep);box-shadow:0 0 0 4px rgba(201,165,92,.07)}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-rail-stop time{display:block;margin-bottom:2px;color:#d8ba77;font-family:var(--gj-serif);font-size:15px;font-style:italic}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-rail-stop span{display:block;color:#c9c5bb;font-size:12.5px;line-height:1.5}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-rail-sum{margin-top:20px;padding-top:16px;border-top:1px solid rgba(255,255,255,.13);color:#c9c5bb;font-size:13.5px;line-height:1.62}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-rail-sum strong{color:#f5f1e9;font-weight:650}\n\n\/* Ingredients, practical notes and nutrition *\/\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-wrap,\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-steps-wrap,\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-practical,\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-nutri{margin-bottom:clamp(42px,5vw,56px)}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-grid{display:grid;grid-template-columns:minmax(0,1fr);gap:14px}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-col{display:grid;gap:14px;align-content:start;min-width:0}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-group{position:relative;overflow:hidden;border:1px solid var(--gj-line);border-radius:14px;background:rgba(255,253,250,.88);box-shadow:0 7px 22px rgba(36,49,46,.04);transition:border-color 220ms var(--gj-ease),box-shadow 220ms var(--gj-ease)}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-group::before{content:\"\";position:absolute;inset:0 0 auto;height:2px;background:linear-gradient(90deg,var(--gj-gold),rgba(143,99,24,.16))}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-group h4{padding:17px 20px 11px;color:var(--gj-night);font-family:var(--gj-serif);font-size:17.5px;font-style:italic;font-weight:400;line-height:1.35}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-group ul{list-style:none}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-group li{position:relative;padding:10px 20px;padding-inline-start:36px;border-top:1px solid var(--gj-line);color:var(--gj-ink-soft);font-size:14px;line-height:1.48}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-group li::before{content:\"\";position:absolute;top:1.27em;inset-inline-start:20px;width:5px;height:5px;border:1px solid var(--gj-gold);transform:rotate(45deg)}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-group li strong{color:var(--gj-ink);font-weight:650}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-group li em{display:block;margin-top:2px;color:var(--gj-muted);font-size:12.5px;font-style:normal;line-height:1.45}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-note{position:relative;padding:16px 18px;padding-inline-start:47px;border:1px solid rgba(143,99,24,.17);border-radius:13px;background:linear-gradient(135deg,var(--gj-gold-soft),#f8efe0);color:#57441f;font-size:13px;line-height:1.58}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-note::before{content:\"i\";position:absolute;top:16px;inset-inline-start:17px;display:grid;width:20px;height:20px;place-items:center;border:1px solid rgba(125,79,19,.4);border-radius:50%;color:var(--gj-gold-deep);font-family:var(--gj-serif);font-size:13px;font-style:italic}\n#recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-note 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.gj-intro-grid{grid-template-columns:repeat(2,minmax(0,1fr))}\n  #recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-fact,\n  #recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-nutri-row>div,\n  #recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-ing-group,\n  #recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-info-card,\n  #recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-steps>li,\n  #recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-pull,\n  #recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-rail,\n  #recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-close{break-inside:avoid;box-shadow:none}\n  #recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-rail{background:#fff;color:#000;border:1px solid #999}\n  #recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-rail *{color:#111!important}\n  #recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans .gj-close::after{content:\"travelshelper.com\";display:block;margin-top:10px;color:#666;font-size:9pt;letter-spacing:.05em}\n}\n<\/style>\n<section id=\"recipe-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\" lang=\"fr\" dir=\"ltr\" aria-labelledby=\"recipe-title-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">\n  <header class=\"gj-masthead\">\n    <p class=\"gj-eyebrow\">Cuisine croate \u00b7 Rago\u00fbt de l\u00e9gumes \u00b7 Recette<\/p>\n    <h2 class=\"gj-title\" id=\"recipe-title-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\"><span class=\"gj-title-main\"><b>Artichauts dalmates<\/b> farcis \u00e0 l\u2019ail<\/span><span class=\"gj-title-accent gj-serif\">brais\u00e9s avec petits pois et f\u00e8ves<\/span><\/h2>\n    <p class=\"gj-sub\">Des artichauts garnis de chapelure \u00e0 l\u2019ail et au persil, cuits lentement avec petits pois et f\u00e8ves dans un jus de vin blanc et de bouillon.<\/p>\n    <ul class=\"gj-meta\" aria-label=\"Informations essentielles sur la recette\"><li>Cat\u00e9gorie : <strong>Rago\u00fbt de l\u00e9gumes<\/strong><\/li><li>Cuisine : <strong>Cuisine croate<\/strong><\/li><li>M\u00e9thode : <strong>Braisage doux<\/strong><\/li><li>Difficult\u00e9 : <strong>Interm\u00e9diaire<\/strong><\/li><\/ul>\n  <\/header>\n  <dl class=\"gj-facts\" aria-label=\"Temps, quantit\u00e9 et calories\"><div class=\"gj-fact\"><dt>Quantit\u00e9<\/dt><dd>4 portions<\/dd><\/div><div class=\"gj-fact\"><dt>Pr\u00e9paration<\/dt><dd>35 min<\/dd><\/div><div class=\"gj-fact\"><dt>Cuisson<\/dt><dd>50 min<\/dd><\/div><div class=\"gj-fact\"><dt>Total<\/dt><dd>1 h 25 min<\/dd><\/div><div class=\"gj-fact\"><dt>Par portion<\/dt><dd>\u2248 390 kcal<\/dd><\/div><\/dl>\n  <figure class=\"gj-hero\"><img loading=\"lazy\" src=\"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Braised-Artichokes-with-Peas-and-Broad-Beans-3.webp\" alt=\"Plat ovale d\u2019artichauts farcis entour\u00e9s de petits pois et de f\u00e8ves, avec une grande cuill\u00e8re, du pain et un linge vert p\u00e2le\" width=\"1600\" height=\"900\" loading=\"lazy\" decoding=\"async\"><figcaption>Les artichauts restent entiers, tandis que les l\u00e9gumes et le jus forment un accompagnement souple \u00e0 recueillir avec du pain.<\/figcaption><\/figure>\n  <section class=\"gj-section gj-intro\" aria-labelledby=\"recipe-origin-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">I.<\/span><h3 id=\"recipe-origin-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Une cuisson de printemps qui respecte chaque texture<\/h3><\/div><div class=\"gj-intro-grid\"><div class=\"gj-copy-col\"><p class=\"gj-dropcap\">La recette d\u2019artichauts dalmates aux f\u00e8ves et petits pois r\u00e9unit trois l\u00e9gumes dont les saisons se croisent au printemps. Les artichauts sont pr\u00e9par\u00e9s entiers, ouverts entre les feuilles et garnis d\u2019un m\u00e9lange de chapelure, d\u2019ail et de persil. Ils cuisent ensuite debout dans un plat large, entour\u00e9s de petits pois et de f\u00e8ves qui absorbent le vin, le bouillon et l\u2019huile d\u2019olive. L\u2019ensemble se situe entre le l\u00e9gume farci et le rago\u00fbt : les artichauts gardent leur forme, tandis que le fond devient assez g\u00e9n\u00e9reux pour constituer une partie essentielle de l\u2019assiette.<\/p><blockquote class=\"gj-pull\">Un artichaut bien brais\u00e9 c\u00e8de feuille apr\u00e8s feuille, mais son c\u0153ur reste assez ferme pour porter la farce.<\/blockquote><p>La pr\u00e9paration des artichauts demande plus de pr\u00e9cision que de force. Les feuilles ext\u00e9rieures les plus dures sont retir\u00e9es, la tige est raccourcie et pel\u00e9e, puis le tiers sup\u00e9rieur est coup\u00e9. Les surfaces tranch\u00e9es sont frott\u00e9es de citron pour limiter l\u2019oxydation. Lorsque le foin est d\u00e9j\u00e0 d\u00e9velopp\u00e9, il est retir\u00e9 avec une petite cuill\u00e8re en \u00e9cartant doucement les feuilles centrales. Les artichauts attendent dans une eau citronn\u00e9e, mais pas pendant des heures : un trempage prolong\u00e9 diluerait leur go\u00fbt et gorgerait les feuilles d\u2019eau.<\/p><p>La farce n\u2019est ni compacte ni grasse. La chapelure re\u00e7oit l\u2019ail, le persil, une partie de l\u2019huile et juste assez de bouillon pour devenir humide sans former une p\u00e2te. Elle est gliss\u00e9e entre les feuilles avec les doigts ou une petite cuill\u00e8re. Cette r\u00e9partition diffuse le parfum au c\u0153ur de l\u2019artichaut et \u00e9vite un bloc sec au centre. La farce gonfle l\u00e9g\u00e8rement pendant la cuisson; il ne faut donc pas tasser ni remplir chaque espace jusqu\u2019au bord. Une couche fine sur plusieurs niveaux donne un r\u00e9sultat plus r\u00e9gulier.<\/p><\/div><div class=\"gj-copy-col\"><p>Le r\u00e9cipient joue un r\u00f4le important. Un plat ou une cocotte assez large permet de maintenir les artichauts proches les uns des autres, sans les empiler. L\u2019oignon est d\u2019abord assoupli dans l\u2019huile, puis les petits pois et les f\u00e8ves sont r\u00e9partis autour. Le vin blanc est r\u00e9duit bri\u00e8vement avant l\u2019ajout du bouillon, afin que son acidit\u00e9 reste nette mais non agressive. Le liquide doit arriver \u00e0 mi-hauteur des artichauts : davantage les ferait bouillir, moins exposerait les feuilles ext\u00e9rieures au dess\u00e8chement.<\/p><p>La cuisson se d\u00e9roule \u00e0 couvert et \u00e0 petit fr\u00e9missement. Les artichauts sont pr\u00eats lorsqu\u2019une feuille du milieu se d\u00e9tache avec une r\u00e9sistance l\u00e9g\u00e8re et que la pointe d\u2019un couteau traverse le c\u0153ur. Les f\u00e8ves et les petits pois doivent rester entiers, mais assez tendres pour \u00e9paissir naturellement le jus lorsque quelques grains sont \u00e9cras\u00e9s. Si le fond para\u00eet trop liquide, les artichauts sont retir\u00e9s et la sauce r\u00e9duit quelques minutes \u00e0 d\u00e9couvert; la chapelure tomb\u00e9e entre les feuilles contribue alors \u00e0 la lier.<\/p><p>Le plat peut \u00eatre servi chaud ou ti\u00e8de. Les feuilles se mangent une \u00e0 une, en raclant leur base charnue, puis le c\u0153ur est d\u00e9coup\u00e9 avec les l\u00e9gumes. Du pain rustique compl\u00e8te logiquement l\u2019assiette, car le jus concentre l\u2019huile d\u2019olive, le vin et les sucs v\u00e9g\u00e9taux. Cette version ne cherche pas \u00e0 dissimuler l\u2019amertume naturelle de l\u2019artichaut; elle l\u2019\u00e9quilibre avec la douceur des petits pois et la texture cr\u00e9meuse des f\u00e8ves. Le r\u00e9sultat est nourrissant sans devenir lourd, \u00e0 condition de conserver une farce l\u00e9g\u00e8re et une cuisson calme.<\/p><\/div><\/div><\/section>\n  <aside class=\"gj-rail\" aria-labelledby=\"recipe-timeline-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">\n    <div class=\"gj-rail-head\"><div><p class=\"gj-rail-kicker\">Du parage des feuilles au c\u0153ur tendre<\/p><h3 id=\"recipe-timeline-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Rythme de pr\u00e9paration<\/h3><\/div><p class=\"gj-rail-total\">Actif : 35 min \u00b7 Braisage : 50 min<\/p><\/div>\n    <ol class=\"gj-rail-track\"><li class=\"gj-rail-stop\"><time datetime=\"PT0M\">0:00<\/time><span>Pr\u00e9parer l\u2019eau citronn\u00e9e et parer les artichauts.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT20M\">0:20<\/time><span>M\u00e9langer la farce et la glisser entre les feuilles.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT35M\">0:35<\/time><span>Installer les l\u00e9gumes et mouiller au vin puis au bouillon.<\/span><\/li><li class=\"gj-rail-stop\"><time datetime=\"PT1H20M\">1:20<\/time><span>V\u00e9rifier les c\u0153urs et r\u00e9duire le jus si n\u00e9cessaire.<\/span><\/li><\/ol>\n    <p class=\"gj-rail-sum\"><strong>La recette en bref.<\/strong> Les artichauts sont par\u00e9s, citronn\u00e9s et ouverts entre les feuilles avant d\u2019\u00eatre garnis d\u2019une chapelure humide \u00e0 l\u2019ail, au persil et \u00e0 l\u2019huile d\u2019olive. Un fond d\u2019oignon, de petits pois et de f\u00e8ves est pr\u00e9par\u00e9 dans une cocotte large, puis d\u00e9glac\u00e9 au vin blanc. Les artichauts sont install\u00e9s debout et brais\u00e9s \u00e0 couvert avec le bouillon pendant environ 45 minutes. La cuisson s\u2019arr\u00eate lorsqu\u2019une feuille centrale se d\u00e9tache facilement et que le c\u0153ur est tendre sous la pointe d\u2019un couteau. Une courte r\u00e9duction finale concentre le jus sans \u00e9craser les l\u00e9gumes. Le plat se sert chaud ou ti\u00e8de, avec du pain pour recueillir la sauce v\u00e9g\u00e9tale.<\/p>\n  <\/aside>\n  <section class=\"gj-section gj-ing-wrap\" aria-labelledby=\"recipe-ingredients-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">II.<\/span><h3 id=\"recipe-ingredients-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Ingr\u00e9dients<\/h3><\/div><div class=\"gj-ing-grid\"><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-1-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">\n          <h4 id=\"recipe-ing-1-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Pour les artichauts farcis<\/h4>\n          <ul><li><strong>4 gros artichauts, environ 1,2 kg au total<\/strong><em>Choisir des t\u00eates lourdes, aux feuilles serr\u00e9es.<\/em><\/li><li><strong>30 ml de jus de citron<\/strong><em>Pour limiter l\u2019oxydation pendant le parage.<\/em><\/li><li><strong>70 g de chapelure fine<\/strong><\/li><li><strong>3 gousses d\u2019ail, finement hach\u00e9es<\/strong><\/li><li><strong>25 g de persil plat, hach\u00e9<\/strong><\/li><li><strong>40 ml d\u2019huile d\u2019olive extra-vierge<\/strong><\/li><\/ul>\n        <\/section><\/div><div class=\"gj-ing-col\"><section class=\"gj-ing-group\" aria-labelledby=\"recipe-ing-2-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">\n          <h4 id=\"recipe-ing-2-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Pour le braisage<\/h4>\n          <ul><li><strong>1 oignon jaune de 150 g, finement \u00e9minc\u00e9<\/strong><\/li><li><strong>20 ml d\u2019huile d\u2019olive extra-vierge<\/strong><\/li><li><strong>250 g de petits pois \u00e9coss\u00e9s<\/strong><em>Frais ou surgel\u00e9s, sans d\u00e9cong\u00e9lation pr\u00e9alable.<\/em><\/li><li><strong>250 g de f\u00e8ves \u00e9coss\u00e9es<\/strong><em>Retirer la peau \u00e9paisse des grosses f\u00e8ves.<\/em><\/li><li><strong>150 ml de vin blanc sec<\/strong><\/li><li><strong>400 ml de bouillon de l\u00e9gumes non sal\u00e9<\/strong><\/li><li><strong>4 g de sel fin<\/strong><\/li><li><strong>1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu<\/strong><\/li><\/ul>\n        <\/section><aside class=\"gj-ing-note\"><strong>Allerg\u00e8nes et remplacements.<\/strong> La chapelure apporte du gluten et le vin des sulfites. Une chapelure sans gluten peut \u00eatre utilis\u00e9e \u00e0 poids \u00e9gal. Pour une version sans alcool, remplacer le vin par 120 ml de bouillon suppl\u00e9mentaire et 30 ml de jus de pomme non sucr\u00e9, puis ajuster avec quelques gouttes de citron.<\/aside><\/div><\/div><\/section>\n  <section class=\"gj-section gj-steps-wrap\" aria-labelledby=\"recipe-method-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">III.<\/span><h3 id=\"recipe-method-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Pr\u00e9paration, \u00e9tape par \u00e9tape<\/h3><\/div><h4 class=\"gj-stage\"><span aria-hidden=\"true\">01<\/span> Parage et farce<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Pr\u00e9parez l\u2019eau citronn\u00e9e<\/p><p class=\"gj-step-x\">Remplissez un grand saladier d\u2019eau froide et ajoutez le jus de citron. Gardez une moiti\u00e9 de citron press\u00e9e pour frotter les surfaces coup\u00e9es.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Parez les artichauts<\/p><p class=\"gj-step-x\">Retirez les feuilles ext\u00e9rieures tr\u00e8s dures, coupez le tiers sup\u00e9rieur, raccourcissez et pelez les tiges. \u00c9cartez le centre et retirez le foin s\u2019il est form\u00e9, puis plongez les artichauts dans l\u2019eau citronn\u00e9e.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">M\u00e9langez la farce<\/p><p class=\"gj-step-x\">R\u00e9unissez la chapelure, l\u2019ail, le persil et 40 ml d\u2019huile. Ajoutez 30 ml de bouillon pr\u00e9lev\u00e9 sur la quantit\u00e9 totale et m\u00e9langez pour obtenir une chapelure humide mais encore friable.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Garnissez les feuilles<\/p><p class=\"gj-step-x\">\u00c9gouttez les artichauts et glissez la farce entre plusieurs rang\u00e9es de feuilles, sans tasser. Gardez les t\u00eates enti\u00e8res et r\u00e9partissez le m\u00e9lange de fa\u00e7on r\u00e9guli\u00e8re.<\/p><\/div><\/li><\/ol><h4 class=\"gj-stage\"><span aria-hidden=\"true\">02<\/span> Braisage des l\u00e9gumes<\/h4><ol class=\"gj-steps\"><li><div><p class=\"gj-step-t\">Faites fondre l\u2019oignon<\/p><p class=\"gj-step-x\">Chauffez 20 ml d\u2019huile dans une cocotte large. Ajoutez l\u2019oignon et cuisez 6 minutes \u00e0 feu moyen jusqu\u2019\u00e0 ce qu\u2019il soit translucide, sans coloration marqu\u00e9e.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Installez les l\u00e9gumes<\/p><p class=\"gj-step-x\">Ajoutez les petits pois et les f\u00e8ves, m\u00e9langez 2 minutes, puis posez les artichauts debout entre les l\u00e9gumes. Versez le vin et laissez fr\u00e9mir 3 minutes.<\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Braisez \u00e0 couvert<\/p><p class=\"gj-step-x\">Ajoutez le reste du bouillon, le sel et le poivre. Le liquide doit atteindre environ la moiti\u00e9 des artichauts. Couvrez et cuisez 40 \u00e0 45 minutes \u00e0 petit fr\u00e9missement. <span class=\"gj-cue\">Une feuille centrale doit se d\u00e9tacher avec une l\u00e9g\u00e8re r\u00e9sistance et le c\u0153ur doit \u00eatre tendre sous la pointe d\u2019un couteau.<\/span><\/p><\/div><\/li><li><div><p class=\"gj-step-t\">Concentrez le jus<\/p><p class=\"gj-step-x\">Retirez d\u00e9licatement les artichauts si le liquide reste abondant. Faites r\u00e9duire les petits pois, les f\u00e8ves et le jus 4 \u00e0 6 minutes \u00e0 d\u00e9couvert, puis remettez les artichauts dans le plat pour servir.<\/p><\/div><\/li><\/ol><\/section>\n  <section class=\"gj-section gj-practical\" aria-labelledby=\"recipe-practical-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">IV.<\/span><h3 id=\"recipe-practical-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Service, conservation et adaptations<\/h3><\/div><div class=\"gj-info-grid\"><section class=\"gj-info-card\"><h4>Service et accords<\/h4><p>Servir un artichaut par personne, entour\u00e9 de petits pois, de f\u00e8ves et de jus. Le plat peut \u00eatre pr\u00e9sent\u00e9 chaud ou l\u00e9g\u00e8rement ti\u00e8de avec du pain au levain. Une salade de fenouil cru et d\u2019agrumes apporte un contraste frais sans concurrencer l\u2019amertume douce de l\u2019artichaut.<\/p><\/section><section class=\"gj-info-card\"><h4>Conservation et r\u00e9chauffage<\/h4><p>Les artichauts et leur jus se conservent jusqu\u2019\u00e0 3 jours au r\u00e9frig\u00e9rateur dans un r\u00e9cipient ferm\u00e9. Ils se r\u00e9chauffent \u00e0 couvert, \u00e0 feu doux, avec 30 \u00e0 50 ml d\u2019eau, jusqu\u2019\u00e0 ce que le c\u0153ur soit bien chaud. La cong\u00e9lation n\u2019est pas recommand\u00e9e, car les feuilles et les f\u00e8ves deviennent aqueuses apr\u00e8s d\u00e9cong\u00e9lation.<\/p><\/section><section class=\"gj-info-card\"><h4>Quatre variations r\u00e9alisables<\/h4><ul><li>Ajouter 300 g de pommes de terre nouvelles coup\u00e9es en deux et augmenter le bouillon de 150 ml.<\/li><li>Remplacer la moiti\u00e9 des f\u00e8ves par des haricots blancs d\u00e9j\u00e0 cuits, ajout\u00e9s pendant les 15 derni\u00e8res minutes.<\/li><li>Incorporer le zeste fin d\u2019un demi-citron \u00e0 la farce pour une note plus vive.<\/li><li>Utiliser de la semoule de ma\u00efs fine \u00e0 la place de la chapelure pour une version naturellement sans gluten.<\/li><\/ul><\/section><section class=\"gj-info-card\"><h4>Trois observations de cuisine d\u2019essai<\/h4><ol><li>Les artichauts de taille proche cuisent au m\u00eame rythme et restent plus faciles \u00e0 dresser.<\/li><li>La farce doit \u00eatre humide mais friable; une p\u00e2te tass\u00e9e emp\u00eache la vapeur de circuler entre les feuilles.<\/li><li>Le liquide est go\u00fbt\u00e9 apr\u00e8s r\u00e9duction, car la sauce concentre le sel au cours du braisage.<\/li><\/ol><\/section><section class=\"gj-info-card gj-info-card--wide\"><h4>Mat\u00e9riel n\u00e9cessaire<\/h4><ul><li>Cocotte large avec couvercle<\/li><li>Petit couteau bien aiguis\u00e9<\/li><li>Cuill\u00e8re parisienne ou petite cuill\u00e8re pour le foin<\/li><li>Grand saladier<\/li><li>Pince de cuisine<\/li><\/ul><\/section><\/div><\/section>\n  <section class=\"gj-section gj-nutri\" aria-labelledby=\"recipe-nutrition-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\"><div class=\"gj-sec\"><span class=\"gj-sec-num\" aria-hidden=\"true\">V.<\/span><h3 id=\"recipe-nutrition-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">Valeurs nutritionnelles par portion<\/h3><\/div><dl class=\"gj-nutri-row\"><div><dt>Calories<\/dt><dd>\u2248 390 kcal<\/dd><\/div><div><dt>Glucides<\/dt><dd>\u2248 54 g<\/dd><\/div><div><dt>Prot\u00e9ines<\/dt><dd>\u2248 15 g<\/dd><\/div><div><dt>Lipides<\/dt><dd>\u2248 13 g<\/dd><\/div><div><dt>Fibres<\/dt><dd>\u2248 16 g<\/dd><\/div><div><dt>Sodium<\/dt><dd>\u2248 520 mg<\/dd><\/div><\/dl><p class=\"gj-nutri-cap\"><strong>Portion :<\/strong> 1 artichaut avec un quart des l\u00e9gumes et du jus. <strong>Allerg\u00e8nes principaux :<\/strong> gluten et sulfites. Ces valeurs sont une estimation approximative fond\u00e9e sur des donn\u00e9es de composition usuelles ; elles varient selon les marques, le parage, l\u2019absorption et le partage r\u00e9el des portions.<\/p><\/section>\n  <footer class=\"gj-close\"><p class=\"gj-close-kicker\">Derni\u00e8re lecture<\/p><p class=\"gj-close-quote\">Une farce l\u00e9g\u00e8re entre les feuilles, des l\u00e9gumes tendres autour et un jus qui garde l\u2019amertume de l\u2019artichaut en \u00e9quilibre.<\/p><p class=\"gj-close-copy\">Le plat demande du soin au parage, puis tr\u00e8s peu d\u2019intervention. Une fois les artichauts install\u00e9s dans la cocotte, le fr\u00e9missement doux fait l\u2019essentiel du travail et conserve la forme de chaque l\u00e9gume.<\/p><\/footer>\n<\/section>\n<script type=\"application\/ld+json\" id=\"recipe-schema-fr-hr-dalmatian-braised-artichokes-with-peas-and-broad-beans\">\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@type\": \"Recipe\",\n  \"name\": \"Artichauts dalmates farcis \u00e0 l\u2019ail brais\u00e9s avec petits pois et f\u00e8ves\",\n  \"description\": \"Des artichauts garnis de chapelure \u00e0 l\u2019ail et au persil, cuits lentement avec petits pois et f\u00e8ves dans un jus de vin blanc et de bouillon.\",\n  \"inLanguage\": \"fr\",\n  \"image\": [\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Braised-Artichokes-with-Peas-and-Broad-Beans-2.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Braised-Artichokes-with-Peas-and-Broad-Beans-1.webp\",\n    \"https:\/\/travel-helper.b-cdn.net\/wp-media-folder-travel-s-helper\/wp-content\/uploads\/2026\/07\/Dalmatian-Braised-Artichokes-with-Peas-and-Broad-Beans-3.webp\"\n  ],\n  \"author\": {\n    \"@type\": \"Organization\",\n    \"@id\": \"https:\/\/travelshelper.com\/#organization\",\n    \"name\": \"Travel S Helper\",\n    \"url\": \"https:\/\/travelshelper.com\"\n  },\n  \"recipeCuisine\": \"Cuisine croate\",\n  \"recipeCategory\": \"Rago\u00fbt de l\u00e9gumes\",\n  \"cookingMethod\": \"Braisage doux\",\n  \"keywords\": \"recette d\u2019artichauts dalmates aux f\u00e8ves et petits pois, artichauts farcis \u00e0 la chapelure, artichauts brais\u00e9s au vin blanc, petits pois et f\u00e8ves \u00e0 la dalmate, artichauts \u00e0 l\u2019ail et au persil\",\n  \"prepTime\": \"PT35M\",\n  \"cookTime\": \"PT50M\",\n  \"totalTime\": \"PT1H25M\",\n  \"recipeYield\": \"4 portions\",\n  \"nutrition\": {\n    \"@type\": \"NutritionInformation\",\n    \"calories\": \"390 kcal\",\n    \"carbohydrateContent\": \"54 g\",\n    \"proteinContent\": \"15 g\",\n    \"fatContent\": \"13 g\",\n    \"fiberContent\": \"16 g\",\n    \"sodiumContent\": \"520 mg\",\n    \"servingSize\": \"1 artichaut avec un quart des l\u00e9gumes et du jus\"\n  },\n  \"recipeIngredient\": [\n    \"4 gros artichauts, environ 1,2 kg au total\",\n    \"30 ml de jus de citron\",\n    \"70 g de chapelure fine\",\n    \"3 gousses d\u2019ail, finement hach\u00e9es\",\n    \"25 g de persil plat, hach\u00e9\",\n    \"40 ml d\u2019huile d\u2019olive extra-vierge\",\n    \"1 oignon jaune de 150 g, finement \u00e9minc\u00e9\",\n    \"20 ml d\u2019huile d\u2019olive extra-vierge\",\n    \"250 g de petits pois \u00e9coss\u00e9s\",\n    \"250 g de f\u00e8ves \u00e9coss\u00e9es\",\n    \"150 ml de vin blanc sec\",\n    \"400 ml de bouillon de l\u00e9gumes non sal\u00e9\",\n    \"4 g de sel fin\",\n    \"1\/2 cuill\u00e8re \u00e0 caf\u00e9 de poivre noir moulu\"\n  ],\n  \"recipeInstructions\": [\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Parage et farce\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Pr\u00e9parez l\u2019eau citronn\u00e9e\",\n          \"text\": \"Remplissez un grand saladier d\u2019eau froide et ajoutez le jus de citron. Gardez une moiti\u00e9 de citron press\u00e9e pour frotter les surfaces coup\u00e9es.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Parez les artichauts\",\n          \"text\": \"Retirez les feuilles ext\u00e9rieures tr\u00e8s dures, coupez le tiers sup\u00e9rieur, raccourcissez et pelez les tiges. \u00c9cartez le centre et retirez le foin s\u2019il est form\u00e9, puis plongez les artichauts dans l\u2019eau citronn\u00e9e.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"M\u00e9langez la farce\",\n          \"text\": \"R\u00e9unissez la chapelure, l\u2019ail, le persil et 40 ml d\u2019huile. Ajoutez 30 ml de bouillon pr\u00e9lev\u00e9 sur la quantit\u00e9 totale et m\u00e9langez pour obtenir une chapelure humide mais encore friable.\"\n        },\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Garnissez les feuilles\",\n          \"text\": \"\u00c9gouttez les artichauts et glissez la farce entre plusieurs rang\u00e9es de feuilles, sans tasser. Gardez les t\u00eates enti\u00e8res et r\u00e9partissez le m\u00e9lange de fa\u00e7on r\u00e9guli\u00e8re.\"\n        }\n      ]\n    },\n    {\n      \"@type\": \"HowToSection\",\n      \"name\": \"Braisage des l\u00e9gumes\",\n      \"itemListElement\": [\n        {\n          \"@type\": \"HowToStep\",\n          \"name\": \"Faites fondre l\u2019oignon\",\n          \"text\": \"Chauffez 20 ml d\u2019huile dans une cocotte large. 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