Artichokes ‘Farciti’
Boil and drain twelve young artichokes. Chop up four ounces of boiled ham and one pound of chicken-meat fine, add two tablespoonfuls of cream, one teaspoonful of chopped parsley, a little pepper and salt, and some grated nutmeg. Fill each artichoke with this compound, put into a well-buttered frying-pan, and bake for a quarter of an hour in a hot oven. Serve hot with ‘Alla Panna’ sauce (see Sauces, p. 125).