Artichoke a la Barigoule from Chef Roger Verge

A simple vegetable dish, Artichokes a la Barigoule combines some of the most wonderful flavors of southern France -- olive, basil, garlic, thyme -- with baby artichokes, and serves them with tomato sauce. The tiniest artichokes are easiest to obtain in the spring; at other times of year, look for the smallest you can find.