Artichoke Bottoms an Gratin

Ingredients

• salt these ingredients
• a little Cayenne pepper
• some well-reduced Allemande sauce
• 4 or 5 minced mushrooms
• a few shallots chopped and lightly fried in butter
• a little parsley
• breadcrumbs
• grated Parmesan cheese

Method

1. 1

   Boil artichokes in salted water until leaves can be pulled off.

2. 2

   Trim bottoms and fry lightly in clarified butter.

3. 3

   Stuff with a mixture of shallots, mushrooms, parsley, breadcrumbs, salt, Cayenne pepper, and Allemande sauce.

4. 4

   Smooth the top, sprinkle with Parmesan, brown in a hot oven, and serve with Madere sauce.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 5. The excerpt below is the record exactly as published.

Artichoke Bottoms an Gratin. Boil the artichokes in salted water until the leaves can easily be pulled off. Trim the bottoms and fry them lightly in clarified butter. Stuff them with the following mixture, filling the hollow part : a few shallots chopped and lightly fried in butter, 4 or 5 minced mushrooms, a little parsley and breadcrumbs. Salt these ingredients, add a little Cayenne pepper and some well-reduced Allemande sauce.. Stuff the artichokes with this mixture, smooth the top with a small knife, then sprinkle with grated Parmesan cheese

Cook this with the app: pantry check, scaling, and the assistant.