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Artichokes a la Creme

  • Artichokes
  • Salt
  • Butter
  • Cream
  • Parsley, chopped
  • 1 egg yolk
  • Cayenne
Boil the artichokes in salted water. When they are done, drain. About half an hour is sufficient to cook them if they are tender.

Toss the artichokes in butter in a stew pan. Add some cream and a little chopped parsley. Thicken the sauce with an egg yolk and season with salt and cayenne.

A French recipe.
Submitted by Tess M Jul 3, 2010 15 min 30 min 45 min


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