Artichoke Sautes

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Cut six fine, green artichokes into quarters and remove the chokes. Trim the leaves neatly and parboil them five minutes in salted water, drain. Lay them in a casserole, season with salt, Pepper and ¼ cup butter; ¼ cup mushrooms, chopped fine, may be added. Cover and cook in a moderate oven twenty-five minutes, Serve with any desired sauce. Hollandaise, is best.