Stuffed Artichokes

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Prepare and cook as Boiled Artichokes, having them slightly underdone. Fill with Chicken Force-meat I. or II., and bake thirty minutes in a moderate oven, basting twice with Thin White Sauce. Remove to serving-dish and pour around them Thin White Sauce.