University of Michigan Historical Campus Recipes

Stuffed Artichokes

Title: Stuffed Artichokes
Identifier: Artichokes
Description: 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.
Creator: Mrs. Fielding H. Yost
Subject: Side Dish
Source: “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
Rights: Gift by Janice B. Longone to the University of Michigan Special Collections
Type: Text - Recipe