3976 Quartiers d’Artichauts Lyonnaise


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.