Coeurs D’Artichauts A La Clamart
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 359. The excerpt below is the record exactly as published.
CCEURS D’ARTICHAUTS A LA CLAMART Select some very tender small artichokes, and trim them. Set them in a buttered cocotte, with a small quartered carrot and three tablespoonfuls of freshly-shelled peas to each artichoke, add a large faggot and a little water, and salt moderately
Cook this with the app: pantry check, scaling, and the assistant.