3971 Fonds d’Artichauts Farcis

Stuffed Artichoke Bottoms

Method

Choose some medium-sized globe artichokes, remove the leaves and chokes and trim the bottoms. Cook in salted water keeping them slightly firm. Drain well and fill with a fairly stiff Duxelles. Arrange on a buttered tray, sprinkle with fine dry breadcrumbs and a little melted butter and gratinate in a hot oven.

Serve accompanied with a tomato-flavoured Sauce Demi-glace.

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