Artichauts à la Mireille

Artichokes in Tomato Sauce

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 artichokes
  • 1 lemon, cut in half

Method

  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