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.
[2033—FONDS D’ARTICHAUTS FARCIS]
Select some medium-sized artichokes; clear them of their leaves and their chokes; trim their bottoms, rub them with lemon to prevent their blackening, and cook them in a Blanc (No. [167]), keeping them somewhat firm.
After having drained them, stuff them with a little Duxelles, [626] ]prepared according to No. [224]. Arrange them on a buttered dish; sprinkle the Duxelles with fine raspings and a little melted butter, and set in a hot oven for a [gratin] to form.
Serve a Madeira sauce at the same time.
[2034—FONDS D’ARTICHAUTS A LA FLORENTINE]
Prepare the artichoke-bottoms as above.
Meanwhile fry a large, chopped onion in butter; add thereto two-thirds lb. of parboiled and chopped spinach per twelve artichokes. Stir over an open fire, that all moisture may evaporate, and add salt and pepper, a piece of crushed garlic the size of a pea, a tablespoonful of anchovy purée, and two tablespoonfuls of Velouté. Cook gently for ten minutes.
Stuff the artichoke-bottoms with this preparation; arrange them on a buttered dish; coat with Mornay sauce; sprinkle with Gruyère, cut [brunoise-fashion], and set to glaze in a fierce oven.
Upon withdrawing the dish from the oven, sprinkle the artichoke-bottoms with a few drops of melted anchovy butter.