Southern French version: socca with artichokes and rosemary

Southern French version: socca with artichokes and rosemary

By
From
The Art Of The Larder
Serves
4
Makes
1 thick pancake
Photographer
Mike Lusmore

Socca, as it is known in the south of France, or farinata, as it’s called in Italy, specifically in Liguria, is a popular street food. It is baked flat like a pancake and cut into wedges.

Ingredients

Quantity Ingredient
450g warm water
250g gram flour
3 tablespoons olive oil, plus extra to cook
1/2 teaspoon sea salt
1 x 400g tin of artichoke hearts, drained
a large sprig of fresh rosemary, leaves finely chopped

To serve

Quantity Ingredient
lemon wedges
salt
freshly ground black pepper

Method

  1. Preheat the oven to 200°C.
  2. In a bowl, mix the water with the gram flour, olive oil and salt. Cover and let stand for about an hour at room temperature.
  3. When ready to cook, heat a well-seasoned 30cm castiron ovenproof frying pan over a high heat.
  4. When very hot, add a good slug of olive oil, about 2 tablespoons should do, and add the drained artichokes. Distribute them evenly over the surface of the pan, letting them sizzle over a high heat for 20 seconds or so.
  5. Add the chopped rosemary to the batter and pour it into the pan over a continued high heat. Let it stay over the heat for a minute to crisp on the bottom.
  6. Put the pan into the oven and cook for 12–15 minutes, until firm to touch and golden brown and crisp in places.
  7. Remove from the oven and serve with lemon wedges, and a liberal seasoning of salt and pepper.
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