- Artichoke Hearts, drained
- 1/4 inch slices of foie gras or pate de foie gras
Heat drained canned artichoke hearts in about 1 inch of Maderia, basting frequently. Have as many 1/4 inch slices of foie gras or pate de foie gras as there are artichoke hearts. Place hot artichoke hearts on heated platter and top each with a slice of foie gras. Serve immediately with buttered toast fingers.
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Source: Woman's Day Encyclopedia
Submitted By: Ruth A. Burbage
Artichoke Hearts with Foie Gras