Poularde Alexandra

Chicken with Artichokes

Preparation info

    • Difficulty

      Medium

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Make a Suprême sauce. Sauté fresh or canned artichoke bottoms in a chunk of butter. Fill them with the sauce and sprinkle with chopped black truffles. Arrange on platter a