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Artichokes, A La Lyonnaise

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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 12 ingredients

  1. Cut
  2. a glass of white wine
  3. Must
  4. Asparagus
  5. four ounces of fresh butter
  6. Water
  7. Toasted bread
  8. White sauce
  9. Salt
  10. Sugar
  11. Pepper
  12. Artichokes
Contains GlutenMilkSulphites Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Asparagus High in vitamin K · High in protein · Source of folate · +2

    High in vitamin K · 42 µg per 100 g, 55% of the reference intake per 100 g

    • Vitamin K contributes to normal blood clotting.
    • Vitamin K contributes to the maintenance of normal bones.

    Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

    High in protein · 2.2 g per 100 g, 44% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of folate · 52 µg per 100 g, 26% of the reference intake per 100 g

    • Folate contributes to maternal tissue growth during pregnancy.
    • Folate contributes to normal amino acid synthesis.
    • Folate contributes to normal blood formation.
    5 more authorised claims
    • Folate contributes to normal homocysteine metabolism.
    • Folate contributes to normal psychological function.
    • Folate contributes to the normal function of the immune system.
    • Folate contributes to the reduction of tiredness and fatigue.
    • Folate has a role in the process of cell division.

    Folate is a B-vitamin that is naturally present in many foods. Your body needs folate to make DNA and other genetic material. NIH fact sheet

    Source of iron · 2.1 mg per 100 g, 15% of the reference intake per 100 g

    • Iron contributes to normal cognitive function.
    • Iron contributes to normal energy-yielding metabolism.
    • Iron contributes to normal formation of red blood cells and haemoglobin.
    4 more authorised claims
    • Iron contributes to normal oxygen transport in the body.
    • Iron contributes to the normal function of the immune system.
    • Iron contributes to the reduction of tiredness and fatigue.
    • Iron has a role in the process of cell division.

    Iron is a mineral that the body needs for growth and development. Your body uses iron to make hemoglobin, a protein in red blood cells that carries oxygen from the lungs to all parts of the body, and myoglobin, a protein that provides oxygen to muscles. NIH fact sheet

    Source of copper · 0.2 mg per 100 g, 19% of the reference intake per 100 g

    • Copper contributes to maintenance of normal connective tissues.
    • Copper contributes to normal energy-yielding metabolism.
    • Copper contributes to normal functioning of the nervous system.
    5 more authorised claims
    • Copper contributes to normal hair pigmentation.
    • Copper contributes to normal iron transport in the body.
    • Copper contributes to normal skin pigmentation.
    • Copper contributes to the normal function of the immune system.
    • Copper contributes to the protection of cells from oxidative stress.

    Copper is a mineral that you need to stay healthy. Your body uses copper to carry out many important functions, including making energy, connective tissues, and blood vessels. NIH fact sheet

    Nutrients per 100 g of “Asparagus, raw”, USDA FoodData Central.

  2. Bell pepper High in vitamin C · High in protein · Source of vitamin B6

    High in vitamin C · 83 mg per 100 g, 103% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    High in protein · 1.7 g per 100 g, 25% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Source of vitamin B6 · 0.4 mg per 100 g, 26% of the reference intake per 100 g

    • Vitamin B6 contributes to normal cysteine synthesis.
    • Vitamin B6 contributes to normal energy-yielding metabolism.
    • Vitamin B6 contributes to normal functioning of the nervous system.
    7 more authorised claims
    • Vitamin B6 contributes to normal homocysteine metabolism.
    • Vitamin B6 contributes to normal protein and glycogen metabolism.
    • Vitamin B6 contributes to normal psychological function.
    • Vitamin B6 contributes to normal red blood cell formation.
    • Vitamin B6 contributes to the normal function of the immune system.
    • Vitamin B6 contributes to the reduction of tiredness and fatigue.
    • Vitamin B6 contributes to the regulation of hormonal activity.

    Vitamin B6 is a vitamin that is naturally present in many foods. The body needs vitamin B6 for more than 100 enzyme reactions involved in metabolism. NIH fact sheet

    Nutrients per 100 g of “Pepper, banana, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Putt off the lower leaves without damaging the bottoms of the artichokes, which must be turned smooth with a sharp knife;
  2. cut the artichokes into quarters, remove the fibrous parts, trim them neatly and parboil them in water with a little salt for about five minutes;
  3. then drain them in a colander, and immerse them in cold water, after which drain them upon a cloth, and arrange them in circular order in a sautapan thickly spread with about four ounces of fresh butter;
  4. strew a dessert-spoonful of pounded sugar over this, season with mignionette-pepper and salt, moisten with a glass of white wine, and a gravy-spoontul of good consommé, and place them on a slow fire to simmer very gently for about three-quarters of an hour, taking care that they do not burn.
  5. When done, they should be of a deep-yellow colour and nicely glazed;
  6. dish them up in the form of a dome, showing the bottom of the artichokes only ;
  7. remove any leaves that may have broken off in the sautapan, add a ragout-spoonful of bright Eispagnole sauce, two pats of butter, and some lemon-juice;
  8. simmer this over the stove-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.
  9. | 1168.
  10. ARTICHOKES, A L’ITALIENNE.
  11. THEsE are prepared in the manner described in the foregoing article, except that when about to finish them, brown Italian sauce © (No.
  12. 12) must be substituted for Lspagnole, 1169.
  13. ASPARAGUS, WITH WHITE SAUCE, | Pick the loose leaves from the heads, and scrape the stalks clean, wash them in a pan of cold water, tie them up in bundles of about twenty in each, keeping all the heads turned the same way;
  14. cut the stalks even, leaving them about eight inches long.
  15. Put the asparagus in hot water with a small handful of salt in it, to boil for about twenty minutes, and when done, drain them carefully upon a napkin to avoid breaking off the heads- dish them up on a square thick piece of toasted bread dipped in the water they have been boiled in, and send to table with some white sauce (No 71) separately in a sauce-boat.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Wooden spoon
  • Colander