Stuffed Artichoke Bottoms
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- medium artichokes
- salted water
- thick Duxelles preparation
- fine breadcrumbs
- melted butter
- sauce Madère
Instructions
- Choose medium artichokes, remove the leaves and the choke and trim the bottoms.
- Cook them in salted water, keeping them a little firm, then drain them well.
- Stuff them with a thick Duxelles preparation.
- Arrange them on a buttered dish, sprinkle the Duxelles with fine breadcrumbs and moisten with a little melted butter.
- Gratinate in a hot oven.
- Serve a sauce Madère at the same time.