Artichokes Clamart

Rate this recipe

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 melted butter

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 thoroughly heated and peas are slightly brown on top.

Part of