{"id":5872,"slug":"artichokes-barigoule","title":"Artichokes, Barigoule","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["Six artichokes","Salted water","Twelve chopped shallots","Two ounces of butter","One-half pound of chopped fresh mushrooms","One-half glass of white wine","One-half cup of brown gravy","Salt","Pepper","A little chopped garlic","Parsley","Yolks of three raw eggs","A very little fresh bread crumbs","A thin slice of salt pork","Sliced onions","Sliced carrots","A bouquet garni","One-half pint of bouillon","Sauce Madère"],"ingredients_norm":["artichoke","salted water","shallot","butter","fresh mushroom","white wine","brown gravy","salt","pepper","little chopped garlic","parsley","yolks of raw egg","little fresh bread crumb","thin slice of salt pork","onion","carrot","bouquet garni","bouillon","sauce madere"],"steps":["Parboil six artichokes in salted water for two minutes.","Remove the hairy part, between the leaves and the bottoms.","Simmer twelve chopped shallots in a casserole in two ounces of butter.","Add one-half pound of chopped fresh mushrooms, and simmer again for ten minutes.","Add one-half glass of white wine, and boil until nearly dry, but be careful that it does not burn.","Add one-half cup of brown gravy, season with salt and pepper and a little chopped garlic and parsley, and boil for five minutes.","Thicken with the yolks of three raw eggs, and if necessary add a very little fresh bread crumbs.","Fill the artichokes with the stuffing.","Tie a thin slice of salt pork over the tops.","Lay in a sauté pan, with sliced onions, sliced carrots, a bouquet garni, and one-half pint of bouillon.","Cover, set in the oven and cook for about forty-five minutes.","If the leaves loosen easily they are done.","Serve on a platter with sauce Madère."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/39550","source_ref":"pg:39550:w103:6","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"cfa2c52694b8149344bea4c5ff2bc7e661e66b3b45fced8780068719d4183f6f","created_at":"2026-08-02T16:46:31Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/artichokes-barigoule"}