By Auguste Escoffier
Season the pieces of chicken and colour them in butter. Add 500 g (1 lb 2 oz) lightly blanched, drained and dried Japanese artichokes; cover and finish cooking together in the oven.
When cooked, arrange the chicken and artichokes in a deep dish.
Deglaze the pan with 1 dl (3½ fl oz or ½ U.S. cup) lightly thickened veal gravy and finish away from the heat with 50 g (2 oz) butter; pour over the chicken and serve.
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