Artichokes with Foie Gras

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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

  • 2 tablespoons butter
  • 8 artichoke bottoms, freshly cooked and hot
  • 8 tablespoons foie gras, approximately
  • 1 cup Hollandaise Sauce

Method

  1. Preheat oven to hot (450°F.).

  2. Melt the butter in a shallow baking dish in the oven. When butter is melted, add the artichoke bottoms. Cover with aluminum foil. Bake for three to five minutes, or just until bottoms are thoroughly heated.

  3. Remove the foil and spoon one tablespoon of foie gras into each bottom. Spoon enough hot hollandaise sauce over each to mask the foie gras and fill the cavity.

  4. Immediately place the dish under the broiler and cook just until a brown glaze forms on the hollandaise. Do not overcook. Serve with buttered toast as a first course or as a vegetable dish.

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