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Artichoke Hearts with Herbs

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.

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