Preparation info
  • Serves


    • Difficulty


    • Ready in

      10 min

Appears in
The Cooking of Normandy

By Jane Grigson

Published 1987

  • About

Since some of the best and biggest artichokes in northern Europe are grown next door in Brittany, they make a fine summer showing in Normandy markets and on Normandy menus. You can eat them hot, tepid or cold with appropriate sauces, from a simple vinaigrette to elaborate cream or egg sauces embellished with seafood. They have two snags: the first is that they are death to wine (always serve plenty of bread to clear people’s palates before the main course arrives with its wine or cider); th