2032—Quartiers d’Artichauts à l’Italienne

Turn, trim, and quarter some fair-sized artichokes. Trim the quarters, removing the chokes therefrom; rub them with a piece of lemon to prevent their blackening; plunge them one by one into fresh water; parboil and drain them. This done, set them in a sautépan on a litter of aromatics, as for braising; make them sweat in the oven for seven or eight minutes; moisten with white wine; reduce the latter; and moisten again, to within half their height, with brown stock. Cook gently in the oven until the quarters are very tender.

When about to serve, set them in a vegetable dish; strain the cooking-liquor; clear it of grease, and reduce it; add an Italian sauce to it, and pour this sauce over the quartered artichokes.