Sautéed Artichoke Bottoms
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- artichokes
- salt
- pepper
- butter
- fines herbes
Instructions
- Remove the leaves and the choke from the artichokes, trim the bottoms and slice them raw.
- Season with salt and pepper and toss them in butter.
- Dress in a vegetable dish and sprinkle with fines herbes.