Artichokes à la Lyonnaise

Ingredients

• six artichokes
• four ounces of butter
• a dessertspoonful of powdered sugar
• one glass of white wine
• a tablespoonful of rich consommé

Method

1. 1

   Remove leaves from artichokes, cut into quarters, and parboil in salted water.

2. 2

   Drain and cool.

3. 3

   Arrange in a saucepan with butter, sprinkle with sugar, season, and moisten with wine and consommé.

4. 4

   Simmer gently for 45 minutes, then serve.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 129. The excerpt below is the record exactly as published.

ArtiohokeB à la Lyonnaise Pulì off the leaves without damaging the bottoms of the artiohokes, which must be turned smooth with a knife. Cut the artiohokes into quarters, and, after removing the fibrous parts, parboil them in salted water for about five minutes. Then drain in a oolander and plunge them in cold water. Drain them on a cloth and arrange them in a cirole in a sauce- pan which is thiokly spread with four ounces of butter. Sift a dessertspoonful of powdered sugar over them. Season with salt and coarse white pepper and moisten with one glass of white wine and a tablespoonful of rich consommé. Place them on a slow fire and let them simmer gently for three-quarters of 232 B0TT0M3 FILLED WITH FRESCH BEAN3. MAYdNXAISE VEQETABLEa AND FARlJSACEOUa FOODS 238 an hour, taking care they do not bum. When cooked they should be a nice yellow color and nicely glazed. Dish them in the shape of a dome, showing the bottom of the artichokes only. Remove any leaves that may have broken off in the saucepan. Add a small cup of Espagnole sauce, two medium- sized pieces of butter, and a little lemon juice. Let this simmer over the stove and stir constantly with a spoon. When the butter has been thoroughly mixed with the sauce, pour it over the artichokes and serve. ArtdohokeB à ritalienne These are prepared the same as above, except brown Ital- ienne sauce must be substituted f or Espagnole sauce. Artichokes with Butter Sauce Trim the bottom of six artichokes

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