Artichokes Quartered a la Colbert, Stuffed a la Villeroi, Fried and Braised

To prepare these artichokes the hard outside leaves must first be removed, the remaining ones shortened and the bottoms pared; then divide them in four, blanch in salted acidulated water until the choke detaches easily; throw them into cold water, drain and pare once more (see Fig. 545). They can be cooked in several ways, either sauteing in butter to finish the cooking, and adding just when ready to serve some meat glaze (No. 402), lemon juice, seasoning and chopped parsley. Or they can be cooked in a white stock (No. 182), and then served in their natural state, either by filling the space between the leaves and the bottom with chicken quenelle forcemeat (No. 89) that has had cooked fine herbs (No. 385) mingled in, then poached and covered with Villeroi sauce (No. 560), breaded and fried. Those not stuffed may also be breaded a la Villeroi and fried. They can also be braised in a sautoir lined with bards of fat pork; moisten with mirepoix stock (No. 419), and cover with more bards of fat pork. When done dress them in a vegetable dish, and have half of their stock skimmed and strained over; reduce the other half with espagnole sauce (No. 414), and when well reduced fill some hollowed-out bread-crusts (No. 51) with blanched marrow; cover with a part of this last sauce, and serve the remainder in a sauce-boat.