Artichauts a la Lyonnaise

Ingredients

• Select four green artichokes
• trim and cook them in salted water till tender
• toss the bottoms (fonds) in a little butter
• some finely sliced onions, fried in butter
• season with pepper and salt
• a little lemon-juice
• some demi-glace (No. 237) or veloutee (No. 206) sauce
• some finely chopped parsley

Method

1. 1

   Trim and cook artichokes in salted water until tender.

2. 2

   Drain, cool, and remove leaves.

3. 3

   Toss bottoms in butter, fill with fried onions, season, and reheat in the oven for 10 minutes.

4. 4

   Serve with sauce around the base and sprinkle with parsley.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 371. The excerpt below is the record exactly as published.

Artichauts a la Lyonnaise (Globe Artichokes with Fried Onions ). — Select four green artichokes, trim and cook them in salted water till tender. Drain, cool, and remove the leaves ; toss the bottoms (fonds) in a little butter. Have ready some finely sliced onions, fried in butter ; fill the artichokes with this, season with pepper and salt and a little lemon -juice. Ee-heat in the oven for ten minutes. Dish up neatly and pour some demi-glace (No. 237) or veloutee (No. 206) sauce round the base of the dish ; sprinkle some finely chopped parsley

Cook this with the app: pantry check, scaling, and the assistant.