French Artichokes with Tomato Sauce
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 4 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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
Chef Wood
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- Pick off from the solid green globes the outer tough petals.
- Scoop out with a sharp-pointed knife the fuzzy centres, leaving the soft base, which is the luscious morsel.
- Cut each artichoke in halves, wash, drain and fry brown on each side in olive oil Make tomato sauce and cook thirty minutes in that mixture.
- Then serve.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Colander