ARTICHOKES, Boiled

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

No ratings yet

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

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

Ingredients 1 ingredient

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.

Ingredients.—To each ½ gallon of water, allow 1 heaped tablespoonful of salt, a piece of soda the size of a shilling;
artichokes.
Mode.—Wash the artichokes well in several waters;
see that no insects remain about them, and trim away the leaves at the bottom.
Cut off the stems and put them into boiling water, to which has been added salt and soda in the above proportion.
Keep the saucepan uncovered, and let them boil quickly until tender;
ascertain when they are done by thrusting a fork in them, or by trying if the leaves can be easily removed.
Take them out, let them drain for a minute or two, and serve in a napkin, or with a little white sauce poured over.
A tureen of melted butter should accompany them.
This vegetable, unlike any other, is considered better for being gathered two or three days;
but they must be well soaked and washed previous to dressing.
Time.—20 to 25 minutes, after the water boils.
Sufficient,—a dish of 5 or 6 for 4 persons.
Seasonable from July to the beginning of September.