Difficulty:[usr 2 ]
Dissolve the flour in the vinegar. Pour everything into a bowl of cold water.
Prepare the artichokes. Remove the leaves from the base. Cut them into four lengthwise, remove the hay and immediately plunge them into the bowl of vinegar water to prevent them from blackening.
Peel the onion and garlic and chop very finely.
In a casserole dish, heat the olive oil and gently melt the minced garlic and onion, then add the artichokes and chilli. Salt and pepper to taste.
Add 10 cl of boiling water, put a lid on and cook gently for about 20 minutes. At the end of this time, remove the lid and add the capers and honey.
Increase the heat and cook uncovered, stirring often. The juice should coat the artichokes well. Stop cooking, pour the contents of the casserole into a deep dish and keep in the refrigerator until the meal.
Enjoy chilled.
Accompany with a red Bandol.
