Artichauts au Beurre

Artichokes with Butter

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

Boil artichokes, drain, and remove cones and chokes. Fill inverted cones with minced parsley and put back inside. Serve each artichoke with a small dish of hot melted butter