Stuffed Artichokes

Ingredients

• the artichokes
• a small slice for each artichoke
• a small onion
• |oz. of grated cheese
• a full teaspoonful of mixed and finely minced herbs
• the crumb of a French roll soaked in milk or stock
• a tiny dust of grated nutmeg
• seasoned with pepper and salt

Method

1. 1

   Trim and boil the artichokes in salted water.

2. 2

   Remove the choke and fill with stuffing made from minced bacon, onion, cheese, herbs, and soaked roll.

3. 3

   Bake for about half an hour.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 6. The excerpt below is the record exactly as published.

Stuffed artichokes go by many names, according to their stuffing mostly. The method of VEGETABLES. 11 preparation is this : Trim the artichokes as before, and boil for twenty minutes in salted and acidulated water ; the stamens and small inner leaves should now lift out easily, then with a silver spoon remove the choke, fill the cavity thus left with any farce to taste, introducing a little also between the leaves, and tie each up closely to keep in the stuffing, place them close together on a baking tin, pour sufficient olive oil over them to insure each being properly moistened, and bake for about half an hour, then remove the strings and serve. If you make a d'uxelles (equal quantities of onion and shallots, minced, with double the quantity of raw minced mushrooms, seasoned with pepper and salt and some finely minced parsley, all fried together in butter), add to this a little bacon minced (say a small slice for each artichoke), and use for the farce, the artichokes will be a la barigoule ; if you mince some washed and boned anchovies with a shallot or two (according to quantity), and a very little powdered thyme, pepper, and salt, a few freshly made breadcrumbs, and a few drops of oil to moisten it all, and use this as the stuffing, they become d V I talienne ; if you mince three well cleansed large fresh mushrooms, and mix it with a slice or so of ham also minced, half a small onion fried and minced, |oz. grated cheese, a full teaspoonful of mixed and finely minced herbs, with the crumb of a French roll previously soaked in milk or stock, and a tiny dust of grated nutmeg

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