{"id":4665,"slug":"fonds-d-artichauts-feypell","title":"Fonds d'artichauts, Feypell","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["12 boiled artichokes","1 cup purée of fresh mushrooms","1/2 cup grated cheese","1 ounce fresh butter","salt","pepper","1 egg yolk","chopped parsley","6 thin slices of raw bacon","Madeira or tomato sauce (optional)"],"ingredients_norm":["boiled artichoke","puree of fresh mushroom","cheese","fresh butter","salt","pepper","egg yolk","parsley","thin slices of raw bacon","madeira or tomato sauce"],"steps":["Remove the leaves, and trim the bottoms of twelve boiled artichokes. Cut six of them into one-half inch squares.","Prepare one cup of purée of fresh mushrooms and one-half cup of grated cheese.","Put in a sauté pan one ounce of fresh butter, and when hot add the cut-up artichoke bottoms, and season with salt and pepper.","Fry until of a light golden yellow color, then add the grated cheese, mix well, add the mushrooms purée, and boil for a minute or two.","Finally stir in the yolk of an egg, mixing quickly, and a little chopped parsley.","Cover thickly the six whole artichoke bottoms with this filling, place on a buttered dish or pan, lay a thin slice of raw bacon about an inch and a half long on top of each, and put in the oven and bake.","Serve as a vegetable course with Madeira or tomato sauce, or as a garnish, plain."],"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:w26:8","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.9,"content_hash":"6ebc09ca919a8695d6d060e198a09399bb801ceb73669ce841b508de80a0ab9e","created_at":"2026-08-02T16:37:49Z","updated_at":"2026-08-02T16:37:49Z","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/fonds-d-artichauts-feypell"}