GLOBE ARTICHOKE ii 
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 littie 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. 
