Note. - For Private Dinners Or For American-plan Half Of A Good-sized Artichoke Is Enough For One Person. Cut The Artichoke In Half, And With A Silver Spoon Remove The Seeds; These May Also Be Removed Before Cooking, As Is Explained For Artichokes, Barigoule Style

Artichauts A La Barigoule - Artichokes, Barigoule Style

Prepare the artichokes as for boiling. Furthermore, remove the leaves in the center and scoop out the seeds; place the artichokes in acidulated water until all are ready, and parboil for 5 minutes; then refresh under running water, drain and fill with d'Uxelle stuffing. Cover each artichoke with a slice of fat pork, tie them with a string and set them in a saucepan lined with sliced vegetables and slices of smoked fat ham; moisten with white wine and good stock, and boil for I hour.

When the artichokes are done, dress them on a dish, first removing the strings and the pork; strain the stock in which they were cooked, remove the fat, and reduce, adding some Italian sauce; pour some over the artichokes, and serve the rest separate.

Artichauts Froids a l'Huile ou a la Vinaigrette Cold Artichokes with French Dressing or Vinaigrette Sauce.

Serve the plain boiled artichokes cold with the sauce separate.

Fonds D'artichauts - Artichoke Bottoms

Although considerably cheaper in the United States to buy the canned bottoms, it is needless to say that the fresh vegetable is of superior quality. There are two different methods of preparing artichoke bottoms:

1. To prepare them from the raw artichoke.

2. To cook the artichoke first.

First Method. - Choose 12 medium-sized artichokes, cut off the stems and two-thirds of the upper part, scoop out the seeds and pare the bottom to a nice round shape; rub with lemon juice and throw into acidulated water.

When all the bottoms are pared cook them in I quart of boiling water, to which add 4 ounces of butter, the juice of a lemon and a pinch of salt; let simmer for 25 to 30 minutes.

Second Method. - Cook the artichokes as explained for Boiled Artichokes, leaving them rather underdone; remove the outside leaves; scoop out the seeds, and pare the bottom nicely; blanch by boiling I quart of water with 4 ounces of butter, the juice of a lemon and a pinch of salt; add the artichokes and boil for 5 or 6 minutes.

Note. - Artichoke bottoms may be stuffed in many ways, with d'Uxelle stuffing, with various purees, as puree of mush-rooms, chestnuts, peas, etc. They may also be served with peas, asparagus tips, spinach, etc.

Fonds D'artichauts A La Mornay - Artichoke Bottoms, Mornay Style

Fill the bottoms with puree of foie gras, pour over Mornay sauce and gratinate to a nice golden hue.

Fonds D'artichauts A La Suisse - Artichoke Bottoms, Swiss Style

Place the bottoms on a baking dish, add 3 ounces of Swiss (Gruyere) cheese cut in very small cubes to I pint of cream sauce, pour over the bottoms, besprinkle with bread crumbs and melted butter, and bake in a brisk oven to a nice color.