Chop up finely, and brown for ten minutes in an ounce of butter, six mushrooms, two fine, sound shallots, a quarter of a bunch of parsley, and a clove of garlic. Pare six small or three large artichokes; remove the choke with a spoon, and fry the tops of the leaves in boiling fat for two minutes, being careful to fry only the leaves. Place them in a sautoire, covering each artichoke with a thin slice of salt pork, and laying a buttered paper on top. Moisten with half a pint of hot consomme (No. 100) and half a glassful of white wine. Then place them in a moderate oven to braise for thirty-five minutes. When done, put the prepared gravy into a gill of Italian sauce (No. 188); place the artichokes in a hot dish, pour the sauce over them, and serve.