Globe Artichokes Stuffed With Mushrooms
Cut the stalk from fresh artichokes and trim the leaves to an even length, and boil them for twenty minutes, or until the choke or thistle can be removed neatly. Put 1 tablespoon of butter in a frying pan, and when melted add 2 finely minced shallots (or use chives or onion tops), and 1 teaspoon of chopped parsley, and 1 cup of chopped fresh or canned mushrooms, salt and pepper, and fry all together for five minutes. Fill the artichoke with this, tie the leaves together and set in a pan containing 1 cup of stock (or water), 2 tablespoons of butter or olive oil, and bake them half an hour, basting them thoroughly five or six times. Remove the strings, set upright and serve very hot with Dutch butter, or any sauce preferred.