Artichokes a la lyonnaise recipe
Recipe for artichokes a la lyonnaise
Choose medium-sized artichokes with long spread-out leaves, either the green or the violet variety. Break off the stalks, chop the artichokes into four, cut the leaves down to two-thirds their length and remove the choke. Plunge the artichokes into a saucepan of boiling water, half-cook them and then drain them thoroughly.
Heat a mixture of equal parts of oil and butter in a flameproof pan and soften a chopped onion in it. Add the artichokes, season with salt and pepper and cook over a moderate heat until the vegetables begin to brown. Add 1 tablespoon flour and ab ut 300 ml (1/2 pint, 1/4 cups) stock. When the artichokes are cooked, arrange them on a vegetable dish and keep them hot. Add a little more stock to the pan and reduce. Add some chopped parsley and then stir in a good-sized piece of unsalted butter and the juice of 1/2 lemon.
Pour the sauce over the artichokes and serve.