Artichokes, ancient, wild, Mediterranean thistles, tamed and cultivated, require a commitment on the part of the diner. You may leave your peas or string beans on the plate but you cannot ignore the stunning presence of an artichoke.
Hors d'oeuvres demand attention.
There are two ways in which a pound and a half of boneless beef stew can be made to serve eight. If the meat is really terrible, it might feed even more than eight (unless the diners are too hungry to care). On the other hand, excellent boneless beef, cut into small cubes and simmered in a rich, spicy "Gulyassuppe" will satisfy eight. Simply provide bread, salad, and dessert to round out the meal.
Herewith a casserole of extreme simplicity but terrific flavor, suitable for entertaining the hungry on Saturday or Sunday after Thanksgiving (by which time one has presumably regained one's appetite). Not only will it make use of every last scrap of meat still clinging to the bones, but the very bones themselves can be simmered to make stock for the dish. A final advantage is that it does not come across as poultry particularly, but rather, something hearty and good.
