Artichokes A La Lyonnaise
Boil, drain, put into a saucepan with melted butter and sweet oil and
brown on both sides, season with salt. Add a half cupful of meat stock,
thicken with a little flour and butter, and boil three minutes, squeeze
a little lemon juice into it, add a sprinkling of parsley and a dash of
pepper, pour over the artichokes and serve.