My favorite medieval dish to serve at Christmas is from 'The Good
Huswife's Handmaid' published in 1559.

A dish of Artichokes

Serves 4

Artichoke hearts - 4 (I find them frozen at my Halal butcher)
Salt - ¼ tsp
Ground pepper - 1/8 tsp
Ground cinnamon - ½ tsp
Ground ginger - ½ tsp
Beef marrow bones - 4
Vinegar - 1 tbsp
Breadcrumbs - 15g (½ oz), optional
Melted butter - 25g (1 oz)

METHOD
1. Arrange the artichoke hearts in a buttered casserole dish. Sprinkle
them with salt, pepper, cinnamon and ginger.

2. Chop up the raw beef marrow from the bones, season it and sprinkle it
with the vinegar. Pile some of this on each artichoke heart.

3. Breadcrumbs mixed with the marrow add texture and 'stretch' the
filling and help with a crisp texture.

4. Brush with a little melted butter and bake until the marrow is cooked
and golden at 180 °C / 350 °F / Gas 4 for 15-20 minutes, or put under a
slow grill.