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Artichoke Salad

A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).

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A historical recipe

Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Ingredients 3 ingredients

  1. one tablespoonful of olive oil
  2. a tablespoonful of tarragon vinegar
  3. a teaspoonful of salt

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.

Method

  1. (Used as a border for shrimp, lobster, chicken and other salads.) (MRS.
  2. E.
  3. M.
  4. LUCAS, IN BOSTON COOKING-SCHOOL MAGAZINE.) Cut boiled artichokes into quarter-inch slices and stamp out with a French vegetable cutter.
  5. To half a pint add one tablespoonful of olive oil, half a tablespoonful of tarragon vinegar and one-fourth a teaspoonful of salt;
  6. toss lightly together and let stand one hour;
  7. drain, and arrange as a border with an outer layer of tiny blanched lettuce leaves.
  8. 2.
  9. Scoop out the centres of the artichokes and fill with mayonnaise, or with ravigote, tartare or tyrolienne sauce.
  10. Serve on lettuce leaves as a border to a meat or fish salad.
  11. 3.
  12. Fill the centres with walnut meats, sliced, or tender celery stalks, cut fine and mixed with mayonnaise.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Cutting board
  • Colander
Source Public domain in the USA
Credit

From Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Digitised by Project Gutenberg, eBook #19077 (https://www.gutenberg.org/ebooks/19077). Public domain in the USA; its status may differ elsewhere.

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.