GLOBE ARTICHOKE n 



glossy tomatoes and place one on each Artichoke ; lay 

 some mushroom puree on the top of each, taking care 

 to smooth it well ; place each Artichoke on a fried 

 crouton masked with the tomato puree, and put them 

 in a deep tin dish, and bake them in the oven (which 

 must not be a fierce one) for about ten minutes. Just 

 before serving, sprinkle a little fine-chopped parsley over, 

 and curl an anchovy on the top of each round a sprig 

 of parsley that has been heated in the oven. 



