Omelette aux Fonds d'Artichauts (Omelette with Artichoke Bottoms)
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 50 grammes artichoke bottoms
- 5 thicker slices of artichoke bottom
- butter
- jus lié
Instructions
- Slice the artichoke bottoms raw and sauté them in butter, sautéing at the same time 5 fine thicker slices, which are set aside.
- Add 50 grammes of the sliced artichoke bottoms to the eggs and make the omelette.
- Arrange the 5 reserved slices on the omelette.
- Surround it with a ribbon of jus lié.