Artichokes à la Boulangère
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- medium
- well-seasoned sausage meat
- bread dough or pâte à pâté
Instructions
- Choose medium, very tender artichokes and remove the choke.
- Stuff them with well-seasoned sausage meat.
- Wrap each one in a sheet of bread dough or pâte à pâté.
- Arrange them on a baking tray and bake in a moderate oven for about an hour and a half.
- Serve them just as they are.