Fonds d'artichauts a la Provençale

Ingredients

• six artichoke bottoms
• six cloves of garlic
• enough salad oil
• pepper
• salt

Method

1. 1

   Prepare the artichokes as above without the farce.

2. 2

   Place them in a pie-dish with salad oil, garlic, pepper, and salt.

3. 3

   Bake in the oven until tender, remove the garlic, dust with pepper, and squeeze lime juice before serving.

Nutrition per serving

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 85. The excerpt below is the record exactly as published.

six artichoke bottoms of a fair size, give them a dust of salt and pepper, put them on a clean dish, and prepare this ' farce' : — four ounces of finely minced bacon, a quarter ounce of butter and the same weight of flour, a coffee-cupful of broth, and one table- spoonful of very finely minced parsley, one table- spoonful of finely minced mushrooms, and one dessert-spoonful of finely chopped white onion. Stir the mixture over the fire for five minutes, and then fill the hollows of the arti- choke bottoms with it. Tie a very thin slice of bacon over each fond, and put them in a stew-pan with a breakfast- 152 CULINARY JOTTINGS FOR MADRAS. cupful of good gravy. Put the stew-pan into the oven, and bake for twenty minutes, ascertain if tender, then dish up and serve, [Gouffe.] Audot recommends that the fonds be placed upon lean slices of veal or pork, which should be laid at the bottom of a braising-pan ; that the gravy should be poured in, and that the process should be that of braising. For fonds d'artichaitts a la Proveno/rle, prepare the arti- chokes as above without the ' farce,' place them in a pie- dish with enough salad oil to keep them moist and safe from burning, and with six cloves of gai-lic, pepper, and salt

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