Stuffed artichokes (Artichauts farcis) from The Taste of France by Robert Freson and Adrian Bailey and Jacqueline Saulnier
- heavy cream
- mushrooms
- artichokes
- dry white wine
- veal
- lean pork
- lard
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.