Ingredients
Makes 8
- 8 medium artichokes
- 2 lemons, cut in half
- 1 sprig thyme
- 1 teaspoon whole peppercorns
- 1 small bay leaf
- 4 cups Bechamel Sauce
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper
- 4 slices prosciutto, cut in half crosswise
Description
The Artichoke Bottoms And The Bechamel Sauce Can Be Prepared The Day Before You Need Them, Then Assembled And Baked Just Before Serving.
Martha Stewart
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter