Petits Fonds d'Artichauts garnis (Small Garnished Artichoke Bottoms)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- very small artichoke bottoms
- oil
- vinegar
- purée of fish or of soft roes
Instructions
- Cook the very small artichoke bottoms.
- Marinate them in oil and vinegar.
- Garnish them at will with a purée of fish or of soft roes, with a small salpicon or a macédoine bound with sauce Mayonnaise, or with any other suitable element.