Artichokes
From Leaves from our Tuscan kitchen (1900).
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A historical recipe
Leaves from our Tuscan kitchen, by Janet Ross (1900).
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.
- 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
Chef Wood
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- oil, and a little pepper, and squeeze a few drops of lemon juice over them just before serving up hot.
- Artichokes * alV Italiana!
- Clean the artichokes and remove the hard outside leaves.
- Boil them well and leave them to drain.
- Arrange them on a dish and pour a sauce *Tartara, No.
- i* (see Sauces, p.
- 126) over them.
- Serve up quickly.
- Artichokes ^^ alia Lionese^ Remove the stalk and the hard leaves, cut your artichoke into pieces, then wash and drain them.
- Butter the bottom of a sauce-pan well, put in the pieces of artichoke, sprinkle them with salt and pepper, and cook them with a slow fire above and below until they take a golden colour.
- When quite cooked, arrange them on a dish, and pour some fried fresh butter over them, into which a pinch of sugar and three tablespoonfuls of sauce *Suprema* (see Sauces, p.
- 125) has been put.
- Serve up very hot.
- Artichokes ^alla Milanese.^ Put your boiled artichokes into an earthenware pot after greasing it well with fresh butter, then place a bit of butter in the centre of each artichoke and sprinkle them with some finely grated Parmesan cheese of the best quality.
- Cover the pot and cook over a slow fire, taking care that the artichokes should not boil for too long.
- Just before serving up, pour some more melted butter over them.
- Artichokes ^ alia Spagnuola.* Remove the stalks and the hard leaves, and wash three (or more) artichokes well and cut them into pieces.
- Boil, then drain, put them into a sauce-pan with some pepper, five tablespoonfuls of sauce ^Suprema' (see Sauces, p.
- 125), five of Consomme, and then put them on the fire for half an hour.
- Boil again for half an hour with fire above and below, before serving them up hot.
- tdrtichokes ^ al Vapore* Remove the hard outside leaves of the artichokes, but leave a little of the stalk.
- Then place them upright in a small sauce-pan with a little water which must not quite cover the artichokes.
- Open out the artichokes and pour into the centre of each a sauce made of pepper, salt, and fine olive oil.
- Then cover the saucepan and be careful to boil the water well, so as to steam the artichokes thoroughly.
- N.B.
- — Artichokes are eaten when barely half-grown in Italy.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Steamer
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Chef's knife
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Grater
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Colander