2028—Artichauts à la Barigoule

Take some very fresh and tender artichokes. After having trimmed their tops, take off the outermost leaves; parboil the artichokes; remove their hearts, and completely clear them of their chokes. Season them inside, and fill them with a preparation of Duxelles (No. 224, Duxelle for Stuffed Vegetables (Tomatoes, Mushrooms, &c.)), combined with a quarter of its weight of fresh, grated, fat bacon, and as much butter.

Wrap the stuffed artichokes in thin slices of bacon; string them, and set them in a saucepan prepared for braising. Braise them gently with white wine, and cook them well.

When about to serve them, remove the string and the bacon, and dish them.

Strain the braising-liquor, and clear it of grease; thicken it with the necessary quantity of good half-glaze sauce; reduce it sufficiently to produce only a very little sauce, and pour the latter over the artichokes.