The tender inside parts of the stems of large artichokes and the stumps of cabbage, cauliflower, cos lettuce etc. once they are trimmed of their fibrous parts, can be used as a base for delicate salads or can be prepared in the same way as Artichauts à la Grecque.
The stumps of frizzy endive or Batavian endive can also be prepared à la Grecque after simply being washed and peeled.
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