vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Fonds D’Artichauts Sautes
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 360. The excerpt below is the record exactly as published.
FONDS D’ARTICHAUTS SAUTES Remove the leaves and the chokes from the artichokes, trim the bottoms, and slice them up raw. Season them with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.