Artichokes à la Barigoule

Ingredients

• very fresh
• Duxelles
• fresh grated pork fat
• butter
• thin bards of pork fat
• white wine
• sauce Demi-glace

Instructions

1. Trim the tops of very fresh, very tender artichokes and clip the leaves all round.
2. Blanch them, then remove the choke completely.
3. Season the inside and fill the centre with Duxelles mixed with a quarter of its weight of fresh grated pork fat and the same amount of butter.
4. Wrap the stuffed artichokes in thin bards of pork fat and tie them.
5. Arrange them in a pan prepared for braising and braise them gently in white wine until well cooked.
6. To serve, untie, remove the bards and arrange the artichokes on a dish.
7. Strain and skim the braising stock, bind it with good sauce Demi-glace and reduce it until very little sauce remains.
8. Pour the sauce over the artichokes.