Artichokes ‘Alla Barigoul’ (Maigre)
Parboil three fine French artichokes for three minutes, drain, pare the tips and the bottoms, and remove the chokes. Then place them in a sauce-pan with a tablespoonful of fresh butter, a carrot and an onion sliced up, and very little salt. Cook a shallot (minced up) with a tablespoonful of butter for three minutes (being careful not to let it brown), add ten minced mushrooms, a tablespoonful of chopped-up parsley, a teaspoonful of chopped-up chervil, and a little salt and pepper; cook for five minutes, stirring often. Stuff the artichokes with this, and put a whole mushroom on the top of each artichoke. Bake in a hot oven, adding a wine-glassful of white wine and a tumbler of vegetable soup; close the pan and cook for forty minutes. Add a quarter of a pint of sauce ‘Vellutata’ (see Sauces, p. 127) to the sauce of the artichokes, heat, but do not boil; strain, and serve in a sauce-boat separately.