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Artichokes Barigoule

Cut off about half an inch from the tops of the artichokes, trim off the leaves from the bottom and burn them. Wash thoroughly, put in a saucepan with a good supply of slightly-salted water and boil until quite tender. Take out, drain, and scoop out the slightly fibrous insides, and squeeze perfectly dry. Put the tops of the leaves into a fryingpan with a few tablespoonfuls of oil to fry them. Place a small quantity of grated bacon in a saucepan with a little flour and butter, adding a gill of prepared fine herbs, and pour over a little broth; put the saucepan over the fire and stir for five minutes. Place a small quantity of this mixture in each artichoke (previously seasoned with salt and pepper internally) and cover the opening with a thin slice of bacon, bind around with string to keep them in position, put into a sautepan together with a little broth, set the pan in the oven and bake for twenty minutes. Arrange the cooked leaves on a dish, remove the string and bacon from the arti-chokes, place on the leaves, and serve.