Recipes
Artichokes ‘Alla Barigoul’
Clean and cut straight the under leaves of three large French artichokes, boil them sufficiently to be able to take out the chokes, and put them in cold water for five minutes. Drain thoroughly, then fill the hole left by the choke with forcemeat made of half an ounce of minced salt pork, two shallots, six mushrooms minced, a teaspoonful of chopped parsley, a little pepper, and grated nutmeg, mixed well together. Tie up the artichokes with string, heat three tablespoonfuls of good olive oil in a pan, and brown them well on both sides. Then place your artichokes in a sauté-pan, and put a small slice of fresh pork, or a bit of good butter, on the top of each; add a tumbler of broth, bake for forty minutes in oven, then place on a hot dish, and serve, pouring the sauce in the pan over them.