Redon in Southern Britanny is "A small city of high renown". Located at the centre of the French region, a land of legends, rich in its historic past and floral decoration, it is sometimes called the "Venice of the West" and for its position at the confluence of the Oust and Vilaine coastal rivers, the town is a gateway to the Atlantic Ocean. Cradle of Brittany, it is a small, historic town with its culture well-rooted in all its stones: the first mention of Redon dates back to 834 aD, date of the foundation of its abbey. The beautiful "Abbaye bénédictine" in the past has been the center of the development of the town's commercial activities, and when in the XVI century the Vilaine river was canalized, Redon became a sort of "pre-port" for the city of Rennes.
ARTICHAUTS À LA MODE DE REDON
Artichokes à la mode de Redon
Ingredients for 6 runners: 12 violet-leafed globe artichokes; 2 onions; 2 carrots; 3 cloves of garlic; parsley; 3 slices of stale continental bread; olive oil.
Clean the artichokes, removing the stalks and tips of the prickly leaves. Turn them upside down and press down gently on a work surface to open them out a little.
Chop the garlic finely with a spring of parsley and mix with the crumbed bread.
Peel the carrots and the onions, chop finely and spread over the bottom of an oven dish with 6 tablespoons of oil.
Arrange the artichokes upright, sprinkle the crumb mixture over and season each with a trickle of oil, salt and pepper.
Bake in the oven at 140 °C (275 °F) for an hour and a half.
Bon appétit! Enjoy the meal!
Suggested wine - A dry white wine: a Chardonnay d'Anjou, for instance, will do the trick.