Artichokes à la Lyonnaise
Source of Recipe
Aunt Saunny
Preparation:
Pull off the lower leaves without damaging the bottoms of the Artichokes, which must be turned smooth with a sharp knife; cut the Artichokes into quarters, remove the fibrous parts, trim them neatly, and parboil them in water with a little salt. Then put them in a saucepan on a slow fire to simmer very gently for about three-quarters of an hour, taking care that they do not burn; when done they should be of a deep yellow colour and nicely glazed. Dish them up in the form of a dome, showing the bottom of the Artichokes only; remove any leaves that may have broken off in the sauté pan; add a spoonful of brown gravy or sauce, 2 pats of butter and some lemon-juice, simmer this over the fire, stirring it meanwhile with a spoon; and when the butter has been mixed in with the sauce, pour it over the artichokes, and serve.
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