Artichauts Au Pr'evot

Artichokes, the Provost's manner. Prepare some sliced Onions in Butter, as for Sauce Robert; when done, add two pounded Anchovies, Pepper, and a Liaison of Yolks of Eggs and Cream; put this into brazed Artichoke-bottoms, cover them over with Bread Crumbs and rasped Parmesan Cheese, in equal quantities, and put them into the Oven, upon the Table-dish, to take colour: Serve dry.

Artichauts A L'ltalienne, Artichokes, Italian Fashion

Cut each into four, and trim them as for frying; braze with slices of Lard, Veal, and Ham, a spoonful of Oil, one or two cloves of Garlick, whole Pep per and Salt; finish on a slow Fire, and when done, sift the Sauce; mix part of it with some Cullis, and a glass of white Wine; boil it a moment, skim it well, and serve it in the Dish with the Artichokes, the Leaves being upwards.

A La Mariniere; The Seaman's Fashion

These are dressed much as the last, only that they are boiled in plain Water, cut and trimmed, and then tossed up with the same Seasoning, chopped, but not sifted.

Aux Fines Herbes; With Sweet Herbs

This has been repeated often: it is prepared as usual; the Artichokes are first boiled, and then trimmed, the Sauce poured in, and put in the Oven to soak, and crisp the tops of the Leaves.

Au Vln de Champagne; brazed with the Leaves on; prepared as the last, and Wine Sauce poured on them.

Artichauts Aux Trufes. Artichokes With Truffle Farce

Prepare a Farce with chopped Truffles, sweet Herbs, a little Butter, and proper Seasoning; put it into ready-boiled Artichoke-bottoms, and simmer them some time, in two or three spoonfuls of Cullis, a glass of white Wine, and a faggot of sweet Herbs; when done, take out the Faggot, and add a good Lemon Squeeze. - They are also stewed with Truffles sliced, the same Seasoning, and one or two spoonfuls of Oil; The Sauce must be flammed before serving, and well intermixed together.

A La Poele, Tossed Up In The Pan

The Bottoms of Artichokes are boiled to three parts, cut into, quarters, and tossed up with Butter, a few spoonfuls of Cullis, a glass of white Wine, chopped Parsley, Shallots, Fennel, Mushrooms, Pepper and Salt; simmer a good while, to reduce the Sauce; and add a Lemon Squeeze, or Vinegar, sufficient to sharpen the Sauce, when ready to serve.

Artichauts A La Brie - Stuffed Artichokes

Trim the Artichokes handsomely underneath, and cut the Leaves pretty short; boil them in Water until the Choaks quit them, then take them out, drain, and fill them with a ready-prepared Farce, or whatever you think proper; make it even with the Leaves, and glaze them with Yolks of Eggs, and Bread Crumbs sprinkled over; put them on a Baking-dish, upon slices of Lard, or a little Butter, with Pepper, Salt, a glass of white Wine, and a faggot of sweet Herbs in the middle; bake them about half an hour in the Oven; drain out the Fat, and serve what Sauce you please tinder them.