No. 2468 — Stuffed Artichokes

Clean 12–15 artichokes and boil them in lightly salted water. Prepare a stuffing by peeling and chopping ½ pound of shallots and 10–12 fresh champignon mushrooms. Fry them in 3–4 tablespoons of poppy-seed oil, add chopped dill, salt, a little lemon juice and enough crushed bread roll to make a mixture that is not too thick. Mix thoroughly. Remove the inner parts of the artichokes, fill them with the mixture, arrange on an oiled baking tray, sprinkle with oil and crushed bread roll, and brown in the oven.

For the accompanying sauce, put 3–4 teaspoons of sugar into a frying pan, moisten with water and heat while stirring constantly until browned. Dilute the caramel with ½ glass of water, add chopped truffles fried in oil, and bring to the boil. Add 1 glass of Madeira or white wine; serve separately in a sauceboat.