Fonds d’Artichauts à la Duxelles

Artichokes with Duxelles

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

Stuff artichoke bottoms with Duxelles, sprinkle with Parmesan, and brown under broiler. Any of the Duxelles varian