Scrub the artichokes and parboil them in their skins for 10 minutes. Meanwhile, season the flour with salt and pepper. Drain the artichokes, and when cool enough to handle, peel them, cut them in half or quarters, depending on size, and roll them in the seasoned flour. Use half the butter to grease a pie dish, and put the artichokes in the bottom. Lay the mushrooms and prawns on top of the artichokes. Rinse the scallops carefully, and remove the thin black intestine encircling them and the white muscle pad. Cut in half, if they are large. Put into the pie dish. Skin and bone the fish, dry it thoroughly, and cut it into
Use potatoes instead of artichokes, and omit the scallops and mushrooms, but use an extra
© 1995 Frances Bissell. All rights reserved.