Name: Cold Stuffed Artichoke Bottoms (Fonds d’Artichauts Farcis)
Yield: Servings: 6
Cuisine: French
Ingredients: 1 bay leaf; 1 teaspoon mixed herbs (thyme, savory, oregano, marjoram); 10 to 15 coriander seeds; Salt; 3 tablespoons olive oil; Lemon juice; Chopped parsley; Salt, pepper; 8 large artichokes; Lemon halves (for rubbing bottoms); 12 unpeeled garlic cloves; ¼ cup rice; 2 tablespoons olive oil; 1 quart water

Preparation info

Servings:
6

Difficulty
Easy

Appears in

Simple French Food

By Richard Olney

Published 1974

About

Ingredients

Court bouillon

1 quart water
3 tablespoons olive oil
Salt
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Method

This dish makes an excellent hors d’oeuvre.

Combine the elements of the court bouillon, bring to a boil, and leave to simmer, covered, while turning the artichoke bottoms, rubbing each with lemon the moment it is turned. Add the bottoms and the garlic cloves to the court bouillon and simmer, covered, until the former are just tender, but still slightly firm (usually about 15 minutes, bu