Stuffed Artichokes

Artichauts Farcis a la Barigoule


  • 3 Quarts of Boiled Artichokes
  • An Onion, Minced
  • 2 Cloves of Garlic
  • ½ Square Inch of Ham
  • A Tablespoonful of Butter
  • ¼ Can of Mushrooms
  • Salt and Pepper to Taste


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 apparently whole and undisturbed. Then chop an onion, or, rather, mince it very fine, and mince two cloves of garlic and half a square inch of ham very, very fine. Take a quarter of a can of mushrooms and mince them fine. Mix all this together as a Stuffing, and season well with salt, pepper and Cayenne. Put a tablespoonful of butter in a frying pan, and fry the Dressing in it for about five or ten minutes. Take off the fire, and stuff each Artichoke from the center, which you will have scooped, beginning just above the heart or fond of the Artichoke. Pour over each a spoonful of broth, Consomme, or water; sprinkle lightly with bread crumbs; put a dot of butter on each, and set in the oven and bake for five minutes, till the crumbs are nicely browned. Serve immediately, using, if you wish, a Drawn Butter Sauce, but it is unnecessary.