1500 Omelette aux Fonds d’Artichauts

Name: Omelette aux Fonds d’Artichauts
Cuisine: France
Ingredients: beaten eggs; artichoke bottoms; butter; omelette

Preparation info

Appears in

Published 1903

Method

To the beaten eggs, add 50 g (2 oz) sliced raw artichoke bottoms cooked in