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Artichokes a la Lyonnaise
From Harper's cook book encyclopædia, 1902
Serves 4
Cooking time is approximately three-quarters of an hour.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 454. The excerpt below is the record exactly as published.
Artichokes a la Lyonnaise. — Wash, blanch, and trim four artichokes ; then place them in a stewpan with 2 ozs. of butter, the juice of a lemon, a pinch of salt, and a pinch of pepper. Simmer them gently until they are sufficiently cooked, then drain them from the fat, and put them into the oven to brown lightly. Put a cupful of good stock into the saucepan in which the artichokes were stewed. Stir gently for a few minutes, add a glassful of white wine
Cook this with the app: pantry check, scaling, and the assistant.