Artichauts à la Mireille

Artichokes in Tomato Sauce

Preparation info
    • Difficulty


Appears in
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 6 artichokes
  • 1 lemon, cut in half


  1. Wash and peel artichokes, as in Fonds d’Artichauts, but do not cut the cone off the top of the artichoke bottom. Rub each artichoke with lemon juice and put into lemon-flavored water while peeling rest of artichokes. Then put peeled artichokes into a nonmetal pan. Add sauce ingredients down to the onions. Simmer 30 minutes