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Artichokes Clamart

Time 25 minutes
Yields Serves 4
Artichokes Clamart
(Los Angeles Times)
1

Trim the artichokes (peel off the tough outer leaves and trim the stems) and put them in a saute pan with 2 tablespoons of butter over medium heat.

2

Add the peas and lettuce, the salt and sugar and 3 tablespoons water; cover and simmer gently over medium-low heat for 15 minutes, until artichokes are tender.

3

Add the remaining tablespoon of fresh butter and serve immediately.

Adapted from “Larousse Gastronomique,” 1961 edition.

Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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