Chapter XII · Eggs · No. 505
505—Omelet with Artichoke-bottoms
Finely mince two small artichoke-bottoms (raw if possible), season them, and slightly colour them in butter. Add the beaten and seasoned eggs, and make the omelet in the usual way.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 505, p. 188. London: William Heinemann. Translation of Le Guide Culinaire (1903).
Curious how this dish reads in a modern kitchen? See Chef Juliette’s version →