I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 296/524 (from Julie's count)...but really 659

Tuesday, April 5, 2016

VEGAN FONDS D'ARTICHAUTS AU BEURRE

[Buttered Artichoke Hearts/Bottoms, Whole]

...so...after you've gone to all the trouble of 'preliminary cooking' of the artichoke bottoms...VEGAN FOND D'ARTICHAUTS À BLANC ...you get to move on to the much simpler recipe for Buttered Artichoke Bottoms...whole...
...first you heat some Earth Balance in a casserole until bubbly...then Julia says to put the artichoke bottoms top down in the casserole...but I put mine bottom down...just because I thought they were pretty fragile and they'd get squashed if I put them top down...
...then you spread some Earth Balance on a piece of waxed paper and cover the artichokes with it...
...I thought it was funny that Julia warns you NOT to overcook the artichoke...because I thought they were pretty well overcooked already...
...so how could another 20 minutes in the oven hurt...HA!...
...and here they are...as Julia says 'ready' to receive any filling your recipe directs...so this is not a final recipe either...funny...I would have eaten them like they are...

Substitutions:

Only Earth Balance for the Butter

Recipe here: Mastering the Art of French Cooking p. 431...

2 comments:

  1. I'll be curious to see what you put in them. I bought 2 of Julia's cookbooks and have yet to try a recipe. I got overwhelmed. So, you have inspired me to pick them up. I have made her Beef bourguignon and it was delicious. I also made her roasted chicken and a purple cabbage dish. I made those before I bought her cookbooks. :-)

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  2. this is tooooo complicated!!!

    love, k

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