Made in the 1960's by the famous French GIEN pottery, founded in 1821, this plate is now very rare and collectible.
It measures 37cms/14½" x 27cms/10½" and is divided into four separate sections to contain the artichoke, sauce and petal discards.
To use it in the traditional way, place a cooked artichoke in the round segment and a sauce or vinaigrette in the small, square, compartment. The leaves, once eaten, can then be discarded into the larger remaining spaces.
The plates has an embossed texture all over with a detailed leaves motif that is very tactile.
You could easily use it to serve other vegetable and sauce combinations, serving stylish accompanying vegetable dishes at dinner parties.
There are lots of different sauces to try with Artichokes here are three recipes if you would like to try them.
Each of these recipes makes enough sauce for four artichokes. Serve one artichoke per person.
In a small bowl, stir together 1/2 cup (1 stick) melted butter, 1 teaspoon dried thyme, and 1 tablespoon fresh lemon juice. Season with coarse salt and ground pepper.
In a blender, combine 2 large egg yolks, 1 tablespoon warm water, 1 tablespoon fresh lemon juice, and 3/4 teaspoon coarse salt; blend until frothy. Heat 1/2 cup (1 stick) butter in the microwave or in a small saucepan over medium heat until bubbly (do not let brown). With blender running, pour in hot butter in a very thin stream, blending until sauce is thick and emulsified.
In a small bowl, stir together 3/4 cup reduced-fat mayonnaise and 1 or 2 minced garlic cloves (a garlic press works best here). Season with coarse salt and ground pepper.
There is some 'cracking' to the glaze, which is to be expected with the age of this plate and a very tiny, tiny, 'nick' in the edge of the sauce compartment, which is not noticeable at normal viewing distance and in no way detracts from the beauty of this plate but in fact adds to the charm and authenticity of this gorgeous item.
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