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Artichokes, Barigoule

Cut off the stalks and under leaves of three good-sized young French artichokes. Trim the sharp points with scissors, then plunge in a small saucepan with a quart water and boil for ten minutes. Drain on a sieve and let cool off. Remove the inner leaves and scoop out the artichokes. Brown six finely chopped shallots in a teaspoon butter for three minutes. Grate two ounces larding pork and hash six heads of mushrooms. Place shallots, pork and mushrooms in a bowl, adding a teaspoon freshly chopped parsley and quarter teaspoon chopped chives; add one level teaspoon flour and a tablespoon butter, season with two saltspoons salt, one saltspoon white pepper and a saltspoon grated nutmeg. Mix well, and with this fill up the artichokes evenly. Arrange a thin slice fat pork on top of each, tie them with string to their perfect forms, line the bottom and sides of a saucepan with thin slices larding pork, lay in the artichokes, pour a teaspoon oil on top of each and add to the pan two branches parsley and a clove sound garlic. Season with two saltspoons each salt and pepper, moisten with a gill white wine and half pint white broth. Cover the pan and set in the oven for forty minutes, frequently basting with its juice. Remove, dress the artichokes on a hot dish, untie and remove the slices of lard. Strain the gravy into another saucepan, skim all the fat from the surface and add one and a half gills demi-glace. Reduce the sauce on an open fire to one gill, then pour it over the artichokes and serve.