Fonds d’Artichauts à la Hollandaise

Artichokes with Hollandaise

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

Fill cooked artichoke bottoms with Sauce Hollandaise, sprinkle with minced parsley, and serve as a first course, or with poached or sautéed fish</