Artichauts à la Barigoule

For the stuffing, first make a duxelles: melt the butter in a frying pan, add the onion and cook over a low fire until soft but not brown. Add the mushrooms and cook over a high fire, stirring often, until all the moisture has evaporated. Stir in the parsley and ham and leave to cool. Mince/grind the lean and fat pork together and add to the cooled duxelles with the egg, pepper, allspice and th