Artichokes ‘Al Forno’
Boil eight or ten young artichokes, then dry them well. Put a small piece of onion on the top of each artichoke, wrap each in a slice of ham, and stand them upright in a sauce-pan. In another sauce-pan make your stuffings: four ounces of fine white lard cut up small, a quart of broth, six mushrooms and a little parsley chopped up fine. Boil, and when cooked pour this compound into each artichoke, put them into the oven (not too hot) for about three-quarters of an hour. Before serving be careful to remove any ham that has remained attached to the artichokes, and pour some sauce ‘Olandese’ (see Sauces, p. 124) over them.