Artichokes in foaming butter sauce from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food (page 404) by Jacques Pépin

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Notes about this recipe

  • JoanN on April 04, 2021

    Made one huge globe artichoke. Probably the best preparation for artichoke I've ever made. Artichoke is submerged in boiling water and cooked for about 35 minutes so it's easy to remove the choke and because the top 1½ inches of the artichoke is trimmed (more than I usually trim them), most of the inner leaves can be eaten in their entirely. Sauce is light and lemony. Altogether perfect.

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