No. 528 — Whole Artichokes Stuffed with Fresh Mushrooms and Sour Cream
English historical translation of Molokhovets recipe No. 528 from the 1901 Russian cookbook, retaining original methods and measures.
Prepare whole artichokes as described in the general note and recipe No. 527.
For the stuffing, finely chop fresh white and reddish mushrooms, coat lightly in flour and fry in butter with sour cream and fresh herbs.
Stuff the centers and spaces between the leaves, tie the artichokes and place in a covered saucepan. Add enough rich broth to barely cover and cook in the oven until tender.
Transfer to a dish, pour over the strained cooking juices and serve.
To provide
15 artichokes 1 lemon in all 1 spoonful of butter ¼ Russian pound of bacon fat or ⅛ pound of butter | ½ plate of fresh mushrooms 1 spoonful of butter 1 full spoonful of sour cream 1 spoonful of flour Dill and parsley |