Artichoke Bottoms a la Provençale
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 6. The excerpt below is the record exactly as published.
Artichoke Bottoms a la Provenpale. Prepare a dozen artichoke bottoms and boil them in salted water. When they have been well drained, stuff them with a stiff onion puree which has been put through a hair sieve and blended with the yolks of 4 eggs. Brush the top of each artichoke bottom with beaten egg and put on an oiled baking dish. Then cook them in the oven and brown nicely. White sauce
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