Fonds D’artichauts Saintongeoise

Name: Fonds D’artichauts Saintongeoise
Cuisine: France
Ingredients: broad beans; artichokes; salt; vinegar; flour; globe artichokes; salt water; plenty; grated cheese; water; butter; pepper; salt; onion; fresh cream

Preparation info

Difficulty
Medium

Appears in

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