Fonds D’artichauts Saintongeoise

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

These are artichokes stuffed with a purée of broad beans. Take the bottoms of some globe artichokes, cook them “ au blanc ”—as you do salsify (that is, in a saucepan with a little flour, a drop of vinegar and salt, also, little by little, water which you stir well in till you have enough for your purpose). When the artichokes are cooked drain them well, put them in a fireproof dish, each stuffed with purée of broad beans, pour a little Mornay sauce (rather light and thin), sprinkle with grated cheese and brown under the gas grill or in the oven. The broad beans are to be cooked in plenty of salt water with an onion and a bouquet and then mashed into a purée with salt and pepper, butter and fresh cream.