Artichokes à la Grecque
Use very tiny artichokes, about 1 to 1 ½ inches in diameter. Or trim larger ones until there is less than 1 inch of leaves above the bottoms, cut in quarters or sixths, and remove the prickly chokes. Put in a saucepan 3 cups water, the juice of 1 or 2 lemons or 2 tablespoons vinegar, ½ cup olive oil, ½ teaspoon salt, 2 stalks fennel, minced, 2 or 3 stalks celery, minced, a few coriander seeds, and 8 peppercorns. Bring to a boil, add the artichokes, and cook for 15 to 20 minutes. Cool the artichokes in the cooking liquid.
Stuffed Artichokes
Cut a third of the tops from 6 artichokes and trim the lower leaves. Put them in boiling salted water and cook for 15 or 20 minutes. Cool in cold water, drain, and remove the prickly chokes. Prepare the stuffing as follows:
Melt ¼ cup butter in a saucepan, add 2 teaspoons finely chopped shallots or 2 tablespoons finely chopped onions, and cook until soft but not brown. Add ½ cup mushrooms, finely chopped, and cook for a few minutes, or until the moisture is cooked away. Add 2 tablespoons chopped cooked ham, 2 teaspoons chopped parsley, ½ teaspoon salt, a little pepper, and 4 tablespoons tomato sauce or tomato purée. Fill artichokes with this mixture, wrap a piece of fat salt pork around each, and tie with a string to hold in shape.
Place in a casserole 1 carrot and 1 onion, both sliced, 2 sprigs of parsley, 1 small bay leaf, a little thyme, and 4 or 5 ounces white wine or stock or water with a little lemon juice. Arrange the artichokes on top, bring to a boil, cover, and bake in a moderate oven (350° F.) for about 1 hour. Fifteen minutes before they are done, remove the cover to brown the slices of fat pork. Remove the artichokes to a serving dish and cut away the string. Strain the liquid from the casserole into another pan, skim the far, and cook until reduced to ½ the original quantity. Serve with the artichokes in a separate sauceboat.
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