To cook à la grecque

Prepare all the ingredients.

Mince the onions.

Wrap peppercorns, coriander and garlic cloves in muslin or hydrophile gauze.

Scallop the button mushrooms or artichokes. (For courgettes, you will just need to peel them and for cauliflower to cut it into heads.

Sweat the minced onions in olive oil.

Add the button mushrooms...

...lemon juice...

...white wine...

...bouquet garni and the spice bag. Add a few other peppercorns and coriander.

Season, cover and bring to a boil. For vegetables other than mushrooms, add a little bit water.

Quickly cook 5 to 6 minutes for mushrooms, 10 to 12 minutes for courgettes, 20 to 25 minutes for cauliflower and artichokes.

Remove the lid and reduce the remaining vegetable water.

Remove the bouquet garni and the spice bag. Adjust seasoning.