Stuffed Artichokes
Item
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Title
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Stuffed Artichokes
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Identifier
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Artichokes
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Description
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Stuffed Artichokes
Large artichokes
2 tablespoons butter
1 tablespoon flour
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup of liquid which may be thin cream, meat stock, vegetable stock, or hot water
Cooked sweetbreads
Boil artichokes in salted water one half hour; drain; gently press open petal and remove with slender sharp knife the choke, or inedible part or center leaving tender heart. Fill center of artichokes with diced sweetbreads which have been combined with a sauce made of remaining ingredients. A small paper container of melted butter may be put on plate with artichoke but is not necessary, as the sauce that masks the sweetbread should be thin.
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Creator
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Mrs. Fielding H. Yost
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Subject
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Side Dish
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Source
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“Blue Book of Cooking : A Collection of Favorite Recipes of University of Michigan Alumnae throughout the United States.”
Ann Arbor, Mich.: The Alumnae Club
1941
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Rights
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Gift by Janice B. Longone to the University of Michigan Special Collections
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Type
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Text - Recipe
Stuffed Artichokes