Braised stuffed artichokes recipe
Recipe for braised stuffed artichokes
Trim and tie large artichokes. Blanch for 5 minutes in boiling water, cool under the tap, drain and remove the small central leaves and the choke. Season with salt and pepper. Fill the artichokes with a meat stuffing (made, for example, with 4 parts sausagemeat to 1 part onion softened in butter, and some chopped parsley). Wrap them in thin slices of fat bacon and tie them. Butter a saute dish and line the base with bacon rashers (slices), and sliced onions and carrots. Place the artichokes on top, season with salt and pepper, and add a bouquet garni. Cover and begin cooking over a low heat. Moisten with a small quantity of dry white wine, and reduce. Add a few tablespoons of veal stock, cover and cook in a preheated oven at 180°C (350°F, gas 4) for about an hour, basting frequently. Drain the artichokes, untie them and remove the bacon rashers. Arrange the artichokes on a round dish. Strain and skim fat from the cooking liquor, add some demi-glace or any other reduced sauce, and use to coat the artichokes.