2034—Fonds d’Artichauts à la Florentine

Prepare the artichoke-bottoms as above.

Meanwhile fry a large, chopped onion in butter; add thereto two-thirds lb. of parboiled and chopped spinach per twelve artichokes. Stir over an open fire, that all moisture may evaporate, and add salt and pepper, a piece of crushed garlic the size of a pea, a tablespoonful of anchovy purée, and two tablespoonfuls of Velouté. Cook gently for ten minutes.

Stuff the artichoke-bottoms with this preparation; arrange them on a buttered dish; coat with Mornay sauce; sprinkle with Gruyère, cut brunoise-fashion, and set to glaze in a fierce oven.

Upon withdrawing the dish from the oven, sprinkle the artichoke-bottoms with a few drops of melted anchovy butter.