An unusual vegetable dish for a lunch or dinner party, this may accompany veal, roast or sauteed chicken and egg dishes.
12 fresh artichoke hearts H pints cold water
2 tablespoons lemon juice
1 teaspoon salt
1 ½ oz. butter
2 teaspoon dried chervil
½ teaspoon chopped parsley
Bring the water to the boil in a medium-sized saucepan. Add the lemon juice and salt. Drop the artichoke hearts into the water and simmer for 10 minutes. Drain and slice the artichoke hearts.
Melt the butter in a heavy frying-pan and very gently saute the sliced artichoke hearts. Put them in a heated vegetable dish and sprinkle with the chervil and parsley.