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Artichokes A La Lyonnaise
Boil, drain, put into a saucepan with melted butter and sweet oil and brown on both sides, season with salt.
Add a half cupful of meat stock, thicken with a little flour and butter, and boil three minutes, squeeze a little lemon juice into it, add a sprinkling of parsley and a dash of pepper, pour over the artichokes and serve.
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Source: How to Cook and Use Rarer Vegetables and Herbs
A Boon to Housewives
Fourth Edition
1919
—PUBLISHED BY—
VAUGHAN'S SEED STORE
Vaughan's Vegetable Cook Book: How to Cook and Use Rarer Vegetables and Herbs
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