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Baked Artichokes

Boil six artichokes for one and a half hours, drain as directed in preceding recipe. When thoroughly dry, tie a thin slice of pork around each artichoke, put a slice of onion on top and stand them in a baking dish. Chop fine two ounces of bacon, put it in the frying pan with two chopped shallots, six mushrooms, a tablespoonful of parsley, and a half pint of stock. Bring to boiling point and pour it into the centre of the artichokes, replacing the slice of onion. Put them in a moderate oven and bake for threequarters of an hour. Then remove the slices of pork, dish the artichokes, fill the centres with sauce Hollandaise and serve.