Artichaux à l’Italienne


Preparation info

    • Difficulty


Appears in

Simple French Cooking for English Homes

Simple French Cooking for English Homes

By X. Marcel Boulestin

Published 1923

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Take some artichokes, remove the leaves and the heart and keep only the bottom, which you trim well. Throw them in cold salted water. Boil them well and keep them in a cloth. At the same time prepare the following sauce: a tumblerful of consommé, a piece of butter the size of a walnut and a pinch of flour; mix well; cook slowly, then add a tablespoonful of grated cheese and a spoonful of white wine. Do this over the fire, stirring all the time. Cook about a quarter of an hour. Arrange the artichokes in a buttered dish, pour the sauce over, sprinkle with breadcrumbs and brown in the oven.