Artichauts Farcis aux Artichauts

Artichokes Stuffed with Artichokes

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

This recipe is one I created for our “Tired Old Wine Society.” We’re a group of eight who pamper ourselves by drinking ancient wines (often of the nineteenth century) with the foods of today. It is nice to have the kernels removed from the petals of an artichoke, buttered,