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Stuffed Artichoke Bottoms

Trim, cut in quarters and cook the desired number of artichokes in the Italian style, and fill the center of each with a little chicken forcemeat mixed with d'uxelles sauce. Place in a sautepan with a little butter and put in an oven to poach the forcemeat. Then remove, arrange on a dish and serve, pouring a little half-glaze over them.