Burr Artichokes

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Get them young or they are not tender, wash them in salted water, and put them to boil. Boil until you can pull off a leaf easily; salt them and serve with drawn-butter sauce, with vinegar in it, or mustard and oil, as preferred.