Skip to content

Beta This app is in Beta Testing

Artichoke Bottoms

No ratings yet
United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 3 ingredients

  1. a spoonful of tomato sauce
  2. Water
  3. Artichokes

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Method

  1. Are prepared in a variety of fashions.
  2. The best way is to parboil the artichokes and remove the leaves and chokes also, lay the bottoms into jars with a good brine, tie them over, and let them remain until required for use, or dry them in an oven, and keep them in close covered jars.
  3. When they are to he dressed, soak them in warm water, at least two hours and a-half, then stew them in a good gravy, or boil them plainly, and heat them with melted butter, or instead of melted butter pour into each bottom a spoonful of tomato sauce.
  4. They are sometimes added to ragouts or meat pies.

Plating

Cookware for this recipe

  • Saucepan