Artichokes with Foie Gras

Preparation info
  • 8

    Servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 tablespoons butter
  • 8 artichoke bottoms, freshly cooked and hot
  • 8 tablespoons

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