Artichoke Fritters

A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).

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A historical recipe

The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Cook safely

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

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.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Jerusalem artichokes, batter, fat, grated cheese.
Method.--Peel the artichokes and put them into a saucepan containing plenty of boiling, salted water, and let them boil for twenty minutes.
Then drain them on a soft cloth and cut them, on a floured board, into moderately thick slices;
have ready prepared a light, thick batter, and also a pan of deep, boiling fat;
dip the pieces of artichoke into the batter and drop them into the fat and let them cook until they are a golden brown.
Serve the fritters piled upon a hot dish with a little grated Parmesan (or Cheddar) cheese scattered over them.