Stuffed Artichokes Recipe

Boil artichokes till soft. When cold, scrape leaves and cut out the

hearts. Chop and mix in 1 tablespoonful Worcestershire sauce, 1 egg, 1/4

cup butter, pinch of salt, red and black pepper. Roll into balls and put

into heart of the artichoke. Put a piece of butter on top of each and

bake fifteen minutes with a hot fire. This receipt is for twelve

artichokes. If you wish, bread crumbs can be added to the mixture.

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