Artichoke Dolmas

ARTICHOKE DOLMAS (Enginar Dolması)

Innards are removed from a cut made at the stem sides of six boiled artichokes and stuffing prepared as for the chard dolmas will be mixed with the innards and filled into the hollows of artichokes. They will be placed into a saucepan to which will be added three or four tablespoonfuls of butter. The saucepan will be put on a low fire for about an hour and distributed to plates with their gravy.