3257 Poulet de Grains aux Fonds d’Artichaut

Preparation info

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

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Colour the chicken in butter and place in a Cocotte with 5 raw artichoke bottoms cut in quarters and sautéed in butter.

Cover and cook in the oven adding a tablespoonful of veal gravy and a squeeze of lemon juice at the last moment.

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