77«5 fosty artichoke casserole with the addition of other vegetables makes a nourishing and economical dish. For a complete meal, sausages or bacon may be added with the vegetables. It can be prepared in advance and reheated before serving.
4 large artichokes
4 pints water
1 tablespoon plus
1 teaspoon salt
4 oz. butter
4 onions, sliced large garlic clove, chopped 6 stalks celery, sliced large potatoes cut into quarters
4 carrots scraped and sliced
2 turnips, peeled and cubed freshly ground black pepper
3 fl. oz. white wine
15 fl. oz. beef stock bouquet garni, consisting of
4 sprigs of parsley;
1 spray of thyme and
1 small bay leaf, tied together
1 oz. mushrooms, washed and sliced
2 tablespoons chopped parsley
Prepare the artichokes for cooking. Cut off the tops of the leaves so that the artichokes are about 24 inches high. Slice them lengthways into quarters and cut out the chokes.
In a large saucepan, bring the water to a boil and add
1 tablespoon of salt. Drop the artichoke quarters into the boiling water. Boil for
10 minutes and drain well on kitchen paper towels.
Preheat the oven to moderate 350 F (Gas Mark 4, 180°C).
In a large casserole, which is big enough to hold the artichokes in one layer, melt most of the butter. Fry the onions over low heat for 5 minutes, or until they are golden, but not brown. Stir in the garlic.
Place the artichoke hearts in the casserole. Add the celery, potatoes, carrots, turnips, 4 grindings of pepper and remaining salt. Cook over low heat for 10 minutes.
Pour the wine into the casserole and bring to the boil over high heat. Add the beef stock and the bouquet garni.
Cover the casserole, transfer it to the oven and cook gently for 1 to 1-j hours, or until the liquid has almost evaporated and the vegetables are tender.
Ten minutes before the vegetables have finished cooking, put the remaining butter in a small saucepan and saute the mushrooms for 5 minutes. Add them to the casserole.
Before serving, discard the bouquet garni and sprinkle the vegetables with chopped parlsey.