Artichokes à la Greque (Artichauts à la Greque) from Wolfgang Puck's Modern French Cooking For The American Kitchen: Recipes From The James Beard Award-Winning Chef-Owner of Spago (page 46) by Wolfgang Puck
- bay leaves
- lemons
- onions
- thyme
- tomatoes
- bell peppers
- artichokes
- chicken stock
- dry white wine
-
EYB Comments
Can substitute artichoke bottoms for artichokes. You may use the Chicken stock (Fond de volaille) recipe on p. 65.
Where’s the full recipe - why can I only see the ingredients?
Accompaniments: Country-style pâté (Pâté de campagne)
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.