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Artichoke a la Barigoule

6 artichokes 4 oz. fat pork 2 cups chopped mushrooms 2 tablespoons chopped shallots 1 teaspoon minced parsley 1 tablespoon Gold Medal flour 1 tablespoon butter 1/2 cup Spanish Sauce 1/2 teaspoon salt Few grains cayenne Few grates nutmeg 1 cup broth 1 glass white wine Prepare the artichokes as directed above, boil them thirty minutes and drain. Mince the pork and fry with shallots; add the mushrooms and parsley and simmer ten minutes. Blend with it the flour, mixed with the butter, add the Spanish Sauce and seasonings. Stuff the artichokes and tie each with a string; brown the outside in a little olive oil, add the broth and wine; cover and cook forty minutes in a moderate oven. When ready to serve remove the strings and arrange on a hot platter and pour the sauce over and around them. Garnish with a whole mushroom on top of each.