Artichokes (italian Styles)
From Castelar Crèche Cook Book (1922).
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A historical recipe
Castelar Crèche Cook Book, by Calif.) Castelar Crèche (Los Angeles (1922).
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
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
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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.
- 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
Chef Wood
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- Remove outer leaves.
- Cut off top (about an inch, and trim bottom so it will stand), press top a little so as to spread leaves, place in pan.
- Over each, pour a teaspoon of olive oil and sprinkle with chopped parsley and garlic.
- Season with pepper and salt.
- Put in hot oven and cook for about 45 minutes.
- Watch and if too dry, pour a little stock or water over each.
- No.
- 2.
- Remove outer leaves, trim top and bottom and then quarter ;
- into a pan* put olive oil and butter enough to fry the quantity of artichokes desired (one to each person).
- When heated, add artichokes, let fry until slightly broken.
- Season with salt and pepper to taste.
- Cover with stock or water and let cook slowly until soft.
- — Mrs.
- Secundo Guasti.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board