Craig Claiborne

Artichokes Clamart

Preparation info

  • 8

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

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

Method

  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 t