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?

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.

Notes about this recipe

  • Eat Your Books

    Can substitute artichoke bottoms for artichokes. You may use the Chicken stock (Fond de volaille) recipe on p. 65.

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