Part 2 — BRUSSELS ARTICHOKES
Reading edition
Wash well some globe artichokes, and boil them in salted water. Meanwhile make a good mushroom filling, highly seasoned, of cooked mushroom, dipped into butter, pepper, salt, a few breadcrumbs, and shreds of ham. Remove the center leaves from the vegetable and as much of the choke as you can. Fill up with the mushroom force and stew gently in brown sauce flavored with a bunch of herbs.