| How To Cook: |
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1. Peel the artichokes, removing the green leaves until only the white stalks remain; remove the "thistles" from the edge.
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2. Cut into 3 long pieces, removing any fluff that may have formed, and simmer for 4 hours in a court-bouillon to which some lemon juice has been added.
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3. Place in a vegetable dish.
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4. Add the lightly cooked, sliced bone marrow to the Madeira Sauce and pour over the artichokes.
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