Artichoke Hors D’oeuvre

Artichauts en Hors d’Oeuvre

Preparation info

  • Servings:


    • Difficulty


Appears in

Simple French Food

By Richard Olney

Published 1974

  • About

Best served tepid or cool, neither hot nor chilled. Precise proportions are of little importance—count about twice as much white wine as olive oil and as much water as necessary to just cover; the choice and quantity of herbs may be varied, more or less garlic may be added; sliced or chopped onion may also be added . . . If, after cooking, the liquid seems overabundant, it may be rapidly reduced apart. These artichokes are eaten like boiled artichokes, their cooking liquid replacing the vinaigrette, and side dishes should be furnished to collect the debris. Finger bowls are useful.