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Artichokes, Bordeaux Fashion

Trim your artichokes and blanch twenty minutes, place them in cold water, then scoop out the interior with the handle of a spoon, taking out every particle of the inside, and have ready the following sauce. Peel thirty large button onions, and cut them up in rings, put them in a stewpan with a little oil, and fry to a light yellow colour; add half a pint of white sauce and two table-spoonfuls of bread-crumbs, mix well, then add eighteen stoned olives and the fillets of four anchovies well washed; stew until all is well-cooked, then season with a little pepper, sugar, and a piece of scraped garlic the size of a pea. Pour this into the artichokes, and when done serve with a little white sauce in each. Probable cost, 6d. each.