- 6 artichokes
- 1 cupful of fine cracker or bread crumbs
- 1 cupful of cream
- 2 eggs
- Pepper and salt
- Dash of lemon juice
Beat the eggs, add the cream and beat again to mix well. then pour over the artichoke-and-crumb mixture, and bake in a moderate over (350 degrees) until a delicate brown. This dish may be served as an entree or with the meat course.
(Origin - "The Kitchen Cabinet Book" by Genevieve A. Callahan, Sunset Magazine Home Economics Director, 1931.)