Stuffed Artichokes

Ingredients

• some chopped herbs
• some bread-crumbs
• some mushroom
• a yolk or two of hard-boiled egg
• a little cream or gravy
• a yellow or bechamel sauce

Method

1. 1

   Make a savory stuffing with chopped herbs, bread-crumbs, mushroom, and pounded anchovy.

2. 2

   Cook this in a little cream or gravy to make a paste.

3. 3

   Fill the underparts of artichokes with this mixture and simmer in a yellow or bechamel sauce.

4. 4

   Serve with the sauce and some fried sippets.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 24. The excerpt below is the record exactly as published.

Stuffed Artichokes. Make a savoury stufiing with some chopped herbs, bread-crumbs, mushroom, pounded anchovy, a yolk or two of hard-boiled egg. Make this into a paste by cooking it in a little cream or gravy ; fill the under- parts of some artichokes, and put them to simmer in a yellow or bechamel sauce

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