Artichokes à la Barigoule

Ingredients

• 6 fresh artichokes
• 1 tablespoonful fine-minced larding pork
• 1 gill of fine-chopped mushrooms
• 1 teaspoonful fine-chopped shallots
• 1 teaspoonful fine-chopped parsley
• 1 tablespoonful bread crumbs
• a little nutmeg
• 1/8 teaspoonful salt
• 1/8 teaspoonful pepper
• 3 thin slices of larding pork
• 2 slices of carrot
• 1 sliced onion
• 1 bay leaf
• 1 gill of white broth
• 1/8 gill of Madeira wine

Method

1. 1

   Prepare artichokes, fill with a mixture of pork, mushrooms, shallots, parsley, bread crumbs, nutmeg, salt, and pepper.

2. 2

   Place in a buttered pan with larding pork, carrot, onion, bay leaf, broth, and wine.

3. 3

   Bake in a hot oven for 40-50 minutes, basting frequently.

4. 4

   Serve with gravy.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 338. The excerpt below is the record exactly as published.

Artichokes it la Barigoule.— Remove all the lower hard leaves from 6 fresh artichokes, cut the points from the remaininf. leaves, remove the chokes with a vegetable borer; rub over with lemon juice, and lay in cold water. Mix 1 tablespoonful fine- minced larding pork with 1 gill of fine-chopped mushrooms, 1 tea- spoonful fine-chopped shallots, the same of fine-chopped parsley, 1 tablespoonful bread crumbs, a little nutmeg, Yj even teaspoonf ul salt, Ya even teaspoonful pepper ; mix all together. Drain the artichokes and fill them with the preparation ; tie up with a string. Cover the bottom of a round pan, thickly buttered, with 3 thin slices of larding pork, 2 slices of carrot, and 1 sliced onion ; place the artichokes on top of this ; add 1 bay leaf, a small bouquet, 1 gill of white broth, and Yi gill Madeira wine. Lay a small, thin slice of pork over each arti- choke, cover with buttered paper, set the pan in a hot oven and bake till done, basting frequently, which will take from 40 to 50 minutes. When ready to serve remove the artichokes, take off the strings, and dress them on a hot dish ; remove all the fat from gravy, add Ys tablespoonful beef extract and a little broth ; let boil 2 minutes ; 506 VEGETABLES. then strain, and either pour it oyer the artichokee or serre in a sepa- rate dish. Artichokes Saut6. — Procure V^ dozen fresh artichokes, re- move the lower leaves, cut the points from the remaining leaves, pare the bottom neatly. Gut the artichokes into quarters, remove the choke from the center, and lay the quarters in boiling water, with 1 tablespoonf ul white vinegar and 1 tablespoonf ul salt ; boil a few minutes, drain and cool in cold water. Forty minutes before serving drain the artichokes, melt 3 ounces butter in a saucepan, pat in the artichokes, season with 1 teaspoonful salt and Y4 teaspoonful pepper ;

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