fonds d'artichaut garnis pour plats chauds


Artichoke bottoms cooked in white stock. They are then stuffed with various fillings such as anversoise (with hop shoots in cream), Argenteuil (asparagus), bretonne (white wine and cream sauce), Conti (with lentils and bacon), ├ęcossaise (with smoke haddock), mac├ędoine of buttered vegetables, princesse, Saint-Germain and Vichy or salpicons of vegetables.