Artichokes ‘Alla Lionese’
Remove the stalk and the hard leaves, cut your artichoke into pieces, then wash and drain them. Butter the bottom of a sauce-pan well, put in the pieces of artichoke, sprinkle them with salt and pepper, and cook them with a slow fire above and below until they take a golden colour. When quite cooked, arrange them on a dish, and pour some fried fresh butter over them, into which a pinch of sugar and three tablespoonfuls of sauce ‘Suprema’ (see Sauces, p. 125) has been put. Serve up very hot.