| How To Cook: |
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1. Cook the artichokes and remove the leaves.
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2. Carefully curl the fillets of sole and tie with cotton to preserve their shape, and then poach them for 10 minutes in boiling fish stock, drain and remove cottons.
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3. Meanwhile peel, chop and fry the mushrooms in the butter, and prepare the bechamel sauce.
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4. Fill the artichoke bottoms with the cooked mushrooms and cover them with the hot bechamel sauce.
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5. Place the curled fillets of sole on top and serve immediately.
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