Fonds d’artichauts à la Provençale

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
alternative ingredients
Instructions (7)
  1. Prepare the artichokes as above without the farce.
  2. Place them in a pie-dish with enough salad oil to keep them moist and safe from burning, and with six cloves of garlic, pepper, and salt.
  3. Put the dish into the oven, and bake.
  4. When the fonds are tender, remove the garlic.
  5. Give them a dust of pepper and the squeeze of a lemon.
  6. Dish up, and serve.
  7. People who dislike oil, and a far-off suspicion of garlic, can use melted butter and slices of shallot.
Original Text
Fonds d’artichauts à la Provençale, prepare the arti-chokes as above without the farce, place them in a pie-dish with enough salad oil to keep them moist and safe from burn-ing, and with six cloves of garlic, pepper, and salt. Put the dish into the oven, and bake : when the fonds are tender, remove the garlic, give them a dust of pepper and the squeeze of a lemon, dish up, and serve. People who dislike oil, and a far-off suspicion of garlic, can of course use melted butter and slices of shallot.
Notes
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