Clean 12–15 artichokes, cook in boiling water with a little salt, remove from the water, and take out the chokes. To prepare the stuffing, peel and chop ½ lb shallots and 10–12 fresh field mushrooms and fry in a saucepan in 3–4 spoons poppy seed oil. Add chopped dill, salt, a little lemon juice, and enough ground roll crumbs to make a mixture that is not very thick. Mix everything thoroughly and fill the artichokes with this stuffing. Place on an oiled baking sheet, drizzle the artichokes with oil, sprinkle them with ground roll crumbs, and brown them [in the oven]. Serve with the following sauce: Pour 3–4 teaspoons sugar into a skillet, moisten with water, and while constantly stirring, cook slightly over the fire until brown. Then add 3 spoons water and shredded truffles that have been fried in oil. Boil thoroughly, pour in 1 glass Madeira or white wine, and serve in a sauceboat.