The "petit violet" artichoke is called the "bouquet" in southern France. When it is smaller, the preferred name is "poivrade." And then, depending on the region, it might be nicknamed the Niçois artichoke, the Breton artichoke, the Spanish "tudela," or the Italian artichoke…

To buy
The bouquet artichoke is generally sold by the piece, and weighs about 60 g (2 oz.) You'll find them in the market from March to May, and then again from September through December.

Cooking tips from Alain Llorca
The bouquet can be eaten raw. However it is less tender and flavourful than the spiny artichoke.

The bouquet artichoke is "turned," or prepared, like all other artichokes. Then it can be

• stuffed
• prepared "barigoule" style
• made into a hot or cold cream soup
• chopped and sautéed in olive oil, with a handful of fresh mesclun added at the last minute, if desired