Artichokes Sautes from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Take six fine Artichokes and cut into quarters. Remove the choke entirely. Trim the leaves neatly and parboil in hot water for five minutes, being careful to add a teaspoonful of salt and a tablesp...
Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at app.ckbk.com.
Cooking tools:
Ingredients
- 6 Fine Tender Artichokes
- 2 Tablespoonfuls of Butter
- A Teaspoonful of Salt
- A Tablespoonful of Vinegar
- Any Sauce Desired
Ready to cook this?
Turn these ingredients into a shopping list you can check off as you shop.
Free account required. Already a member? You can sign in on the next step.
More dinner inspiration, straight to your inbox
Get recipes worth saving and practical cooking tips. No account needed.
More Like This
French Artichokes Boiled from The Picayune's Creole Cook Book by The Times Picayune Publishing Compa
app.ckbk.com
French Artichokes Boiled from The Picayune's Creole Cook Book by The Times Picayune Publishing Compa
app.ckbk.com
Jerusalem Artichokes Boiled from The Picayune's Creole Cook Book by The Times Picayune Publishing Co
app.ckbk.com
Puree of Jerusalem Artichokes from The Picayune's Creole Cook Book by The Times Picayune Publishing
app.ckbk.com
Artichoke Sautes from The Settlement Cook Book by Lizzie Black Kander
app.ckbk.com
Artichokes a la Vinaigrette from The Picayune's Creole Cook Book by The Times Picayune Publishing Co
app.ckbk.com
Artichokes a la Barigoule from Tony Bilson's Recipe Book by Tony Bilson
app.ckbk.com
Carrots Sautes a la Creole from The Picayune's Creole Cook Book by The Times Picayune Publishing Com
app.ckbk.com