Artichoke Bottoms à la Barigoule

Name: Artichoke Bottoms à la Barigoule (Fonds d’Artichauts à la Barigoule)
Ingredients: bacon; fresh butter; ham; water; plenty of cold water; salt; lemon; globe artichokes; artichokes; parsley; mignonette pepper; raw yolks of eggs; eschalot; fresh mushrooms; salad oil; stock; buttered paper; brown sauce; onion; carrot; herbs; thyme; parsley; bayleaf; artichoke bottoms; butter; artichoke

Fonds d’Artichauts à la Barigoule

Preparation info

Difficulty
Medium

Appears in

Mrs A.B. Marshall's Cookery Book

By Agnes B. Marshall

Published 1888

About

Method

Cut the top ends from the globe artichokes and put them in a stewpan to blanch, with plenty of cold water, a pinch of salt