Cut some trimmed globe artichokes into quarters, blanch them, then place in a shallow pan on a layer of sliced onions previously cooked in butter. Proceed in the same way as for Quartiers d’Artichauts à l’Italienne.
When cooked, arrange the artichokes in a deep dish. Reduce the cooking liquid and finish with butter away from the heat; pour over the artichokes and sprinkle with chopped parsley.
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