Take four good artichokes, cut them in quarters and trim them well,
cutting all the green from the bottoms and taking out all the fur from
the interior, put them in a stewpan of boiling water (to blanch) a
quarter of an hour; then take them out, drain them upon a cloth, put a
tablespoonful of chopped onions in a sauté-pan with a tablespoonful of
oil, and one of wine, pass them one minute over the fire, then put in
the artichokes, which cover with brown sauce and a little stock, stew
them gently over a moderate fire till you can pull out a leaf with
facility, take them out and dress in turban upon a border of mashed
potatoes, put a tablespoonful of chopped mushrooms into the sauté-pan,
reduce the sauce to a proper consistency, season with a little sugar and
salt if required, sauce over and serve.