This site uses only a few technical cookies that are necessary for its operation. By continuing to browse, you agree to their use (learn more...).
Stuffed artichokes au gratin (Slideshow version)
Overview:
For this recipe we'll attempt to use the whole of the artichoke: the heart, of course, but also the leaf bases in bechamel sauce with mushrooms and shallots, as a tasty filling for the hearts.
