The Just-Wed Cook Book / A Present from The Merchants of Reno, Nevada

by Unknown

ARTICHOKE SAUTE

Cut six fine, green artichokes into quarters and remove the chokes. Trim the leaves neatly and parboil them five minutes in salted water, drain. Lay them in a casserole, season with salt, pepper and one-fourth cupful butter; one-fourth cupful mushrooms, chopped fine, may be added. Cover and cook in a moderate oven twenty-five minutes. Serve with any desired sauce. Hollandaise is best.