Artichokes Clamart

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Preparation info

  • 8

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 artichoke bottoms, freshly cooked and hot
  • 1 cup puréed green peas
  • ¼ cup melted butter


  1. Preheat oven to hot (450°F.).

  2. Arrange the artichoke bottoms in a buttered shallow baking dish. Spoon a heaping tablespoon of puréed peas into the center of each. Pour the butter over the purée.

  3. Bake until artichokes are thoroughly heated and peas are slightly brown on top.

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