Stuffed Artichokes

Artichauts Farcis a la Barigoule

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Quarts of Boiled Artichokes
  • An Onion, Minced
  • 2 Cloves of


Clean and boil the artichokes according to recipe. When the leaves begin to be tender and it is possible to pull out a leaf without difficulty, take the Artichokes off the fire. Pull off a few of the coarse leaves, and then scoop out the Artichoke, without touching the fond, or bottom meat, and without breaking the outer scales or leaves from the sides and around. The Artichoke must be a