Page 40 of The Paris Affair

Fonds d’ A rtichauts Farcis

6 artichokes

6 slices of poitrine fumée (smoked streaky bacon)

2 tablespoons vegetable oil

2 onions, chopped

4 shallots, chopped

1 clove garlic, chopped

450g mushrooms, chopped

1 tablespoon puréed tomatoes

⒈／⒋ teaspoon salt

125g unsalted butter

375ml stock

225g breadcrumbs

1. Trim the leaves from the artichokes.

2. Wrap the artichokes in the poitrine fumée and secure with string.

3. Cook in boiling water for about 20 minutes until the hearts are soft, then remove from the water.

4. Heat oil in a frying pan and cook the onions, shallots, garlic and mushrooms for 5 minutes.

5. Add the puréed tomatoes and salt.

6. Cook for a further 5 minutes.

7. Add the stock and cook for a further 10 minutes.

8. Remove the string and fill the artichokes with the vegetables.

9. Sprinkle with breadcrumbs and place under the grill until breadcrumbs begin to brown.