Bouchées d’Artichauts (Hot)
Prepare the green artichokes by cutting off the leaves close down to the fond and trim off any that may adhere, cut off the stalk as closely as possible. Plunge the artichoke bottoms into boiling salted water, and leave them for five minutes, then take them out and remove the choke. Place in boiling water and boil them until tender. When cooked take them out, drain them, and put them through a sieve, season with pepper and salt, moistening the whole with enough white sauce to make a purée. Have ready some pastry patty cases, ready cooked, fill each with the mixture, and serve very hot.