(Artickauts bouillis)
From French cookery for American homes (1901).
No ratings yet
A historical recipe
French cookery for American homes, by A. Wessels (1901).
France
Known as a French 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.
- 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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Cut off the stalks and the sharp points from the leaves ;
- trim the bottom part of the outside of the artichoke ;
- cut it in halves, which is easily done by turning it upside down ;
- take out all the useless part from the inside ;
- throw them into cold water to which a little vinegar or lemon-juice has been put.
- Boil a sufficient quantity of water with a handful of salt ;
- plunge the artichokes into it ;
- let them boil until tender (about two hours).
- Drain them ;
- arrange them on a dish upon a folded napkin.
- Serve with any of the sauces suitable for asparagus ;
- they are excellent served with simple vinaigrette sauce (No.
- 97).
- 398.
- Artichokes a.
- la Lyonaise
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife
-
Colander