Vegetable dish for lunch or dinner parties, Artichoke Hearts a UAlle-mande may be served as an accompaniment to veal, cold meats or sauteed chicken.
12 artichoke hearts
14 pints cold water
2 tablespoons lemon juice
1 teaspoon salt
1 ½ oz. butter
10 fl. oz. Allemande Sauce
Bring the water to a boil in a medium-sized saucepan. Add the lemon juice and salt. Drop the artichoke hearts into the water and simmer on a low heat for 10 minutes. Remove the saucepan from the heat and drain the artichoke hearts.
Melt the butter in a medium-sized frying-pan. Add the artichoke hearts and saute gently until they are tender. With a slotted spoon, transfer them to a heated serving dish. Pour the hot Allemande Sauce over them and serve immediately.