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The International Jewish Cook Book · Chapter 21French Artichokes with Tomato Sauce
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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.