Ingredients: |
Ingredients: 6 french (globe) artichokes
2 quarts water
1 T salt
Sausage filling:
¼ cup finely minced onion
2 T butter
¼ cup Port
¾ pound lean ground pork
¾ pound lean ground veal
1 egg slightly beaten
⅛ tsp pepper
¼ tsp allspice
½ tsp thyme
1 clove garlic, mashed
Sauce:
2 T butter
3 T flour
2 cups water
1 28-ounce can tomatoes, pureed
1 6 ounce can tomato paste
Parsley, chervil, tarragon and basil to taste
Salt and pepper to taste
|
Directions: |
Directions: Cut stems and cut small leaves from base of artichokes. Rinse. bring 2 quarts water to a boil, add salt. Add artichokes and cook for 35 to 45 minutes or until a leaf will pull out easily. Remove and drain upside down on towel. cool slightly. Spread leaves apart to reach interior of artichoke. remove center cone of leaves in one piece; set aside. Scrape, remove and discard the choke.
Sauté onion in 2 T butter in skillet just until tender and translucent; do not brown. Spoon into small bowl. pour wine into skillet. bring to a boil and boil until reduced by half. Pour over onion.
Combine pork, veal, egg, pepper, allspice thyme and garlic in large bowl. Beat vigorously with wooden spoon until well mixed and light in texture. Add sautéed onion and wine; mix well.Sauté in skillet until pork and veal are cooked through. Spoon into artichokes. Replace center cone. Press leaves back into place. secure with twine.
Melt remaining 2 tablespoons butter over low heat in saucepan. Blend in flour. Cook for 2 minutes or until frothy, stirring constantly. Add remaining 2 cups water. Beat with wire whisk until smooth. Bring to a boil; Cook for 1 minute, stirring constantly. . Add tomatoes, tomato paste, salt and pepper to taste, parsley, chervil, tarragon and basil; mix well; Pour into stockpot; add artichokes. Cook covered, over low heat, until heated through. Serve immediately. |
Personal
Notes: |
Personal
Notes: This was a favorite of my French mother-in-law, affectionately known as "Bonne Maman". It is much easier to make in France, as you can find the sausage filling, "Chair à saucisse" at the local butcher. The filling I have given here is one suggested to my friend Honey Rodgers by the cook at the American Embassy of Paris, when Honey wanted to fix this dish in the USA. You might find other sausage meats that work just as well.
|
This recipe for Artichokes Suzanne is from