Chapter XVIII · Vegetables and Farinaceous Products · No. 2036
2036—Fonds d’Artichauts Sautés
Remove the leaves and the chokes from the artichokes, trim the bottoms, and slice them up raw. Season them with salt and pepper; toss them in butter; set them in a vegetable-dish, and sprinkle them with herbs.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2036, p. 626. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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