Home › The Principles of Cookery › ARTICHOKES (a la Barigoule)

ARTICHOKES (a la Barigoule)

Wash and trim three or four artichokes; remove the chokes, and fry the tops of the leaves and the bottoms of the artichokes in hot lard or fat for three or four minutes. Fill the cavities with a forcemeat made with two ounces of finely shred suet, two ounces of undressed veal free from fat or fibre, two ounces of bread-crumbs, two tea-spoonfuls of chopped parsley, a quarter of a tea-spoonful each of marjoram and thyme, half a tea-spoonful of chopped shallot, half a tea-spoonful each of salt, pepper, powdered mace, and grated lemon-rind. Mix thoroughly; then work them together with the yolk of an egg. Fasten a piece of bacon on the top of each artichoke. Bind them with string or tape to keep them in their proper shape. Put them in a stewpan with brown gravy sufficient to cover them. Let them stew gently till tender; remove the strings; put them on a dish with a little of the gravy, thickened, round them. Time to stew, half an hour. Probable cost, 1s. 2d. Sufficient for four persons.