Stuffed Artichokes (Artichauts Farcis)

Ingredients

• 6 globe artichokes.
• 2 table-sps. salad oil.
• 3 gills stock.
• 3 table-sps. of cooked chicken.
• 2 table-sps. bread-crumbs.
• 1 table-sp. cooked ham.
• 1 tea-sp. parsley.
• 3 or 4 mushrooms.
• 1 egg or 1 table-sp. white sauce.

Method

1. 1

   Prepare the artichokes as in Recipe 389, and boil them about 30 minutes.

2. 2

   Then drain and carefully remove all the 'choke' with a spoon.

3. 3

   For the stuffing, chop the chicken and ham finely and mix them with the mushrooms and parsley, season to taste and bind with beaten egg or a little white sauce.

4. 4

   Fill the artichokes with this stuffing, tie them with string, dip in salad oil, place on a baking tin, pour stock around, and bake for 30 minutes, basting occasionally.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 203. The excerpt below is the record exactly as published.

Stuffed Artichokes (Artichauts Farcis) 6 globe artichokes. 2 table-sps. salad oil. 3 gills stock. Seasoning. Stuffing. 3 table-sps. of cooked chicken. 2 table-sps. bread -crumbs. 1 table-sp. cooked ham. 1 tea-sp. parsley. 3 or 4 mushrooms. 1 egg or 1 table-sp. white sauce.

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