Artichokes a` la barigoule
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | Artichokes; | |
| 4 | ounces | Fat pork; |
| 2 | cups | Mushrooms; chopped |
| 2 | tablespoons | Shallots; chopped |
| 1 | teaspoon | Parsley; minced |
| 1 | tablespoon | Gold Medal Flour; |
| 1 | tablespoon | Butter; |
| ½ | cup | Spanish sauce; |
| ½ | teaspoon | Salt; |
| Few grains of cayenne; | ||
| Few grains of nutmeg; | ||
| 1 | cup | Broth; |
| 1 | Glass of white wine; | |
Directions
Prepare the artichokes as directed above, boil them thirty minutes and drain. Mince the pork and fry with shallots; add the mushrooms and parsley and simmer ten minutes. Blend with it the flour, mixed with the butter, add the Spanish sauce and seasonings. Stuff the artichokes and tie each with a string; brown the outside in a little olive oil. add the broth and wine; cover and cook for 40 minutes in a moderate oven. When ready to serve remove the strings and arrange on hot platter and pour the sauce over and around them. Garnish with a whole mushroom on top of each.
Source: Gold Medal Flour Cook Book, Published by Washburn-Crosby Co., 1910
Brought to you and yours via Nancy O'Brion and her Meal-Master Submitted By NANCY O'BRION On 10-18-95