Fondos De Alcachofas Al Gratén a La Catalana

Artichoke Bottoms Au Gratin à La Catalane

Preparation info

  • Difficulty

    Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

  • About

Method

Put 5 or 6 sliced aubergines with some chopped ham in an earthenware casserole with a little oil and white wine and season well. When this is almost cooked, add the artichoke bottoms, sprinkle with grated cheese and breadcrumbs, moisten with a little stock and put in a moderate oven till slightly brown.