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Boiled Artichokes

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Ingredients 9 ingredients

  1. Lettuce
  2. Soda
  3. Butter
  4. White sauce
  5. Salt
  6. Cut
  7. Must
  8. 1/2 gallon of water
  9. Artichokes

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. 1080.
  2. INGREDIENTS.--To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt, a piece of soda the size of a shilling;
  3. artichokes.
  4. Mode.--Wash the artichokes well in several waters;
  5. see that no insects remain about them, and trim away the leaves at the bottom.
  6. Cut off the stems and put them into boiling water, to which have been added salt and soda in the above proportion.
  7. Keep the saucepan uncovered, and let them boil quickly until tender;
  8. ascertain when they are done by thrusting a fork in them, or by trying if the leaves can be easily removed.
  9. Take them out, let them drain for a minute or two, and serve in a napkin, or with a little white sauce poured over.
  10. A tureen of melted butter should accompany them.
  11. This vegetable, unlike any other, is considered better for being gathered two or three days;
  12. but they must be well soaked and washed previous to dressing.
  13. Time.--20 to 25 minutes, after the water boils.
  14. THE COMPOSITAE, OR COMPOSITE FLOWERS.--This family is so extensive, as to contain nearly a twelfth part of the whole of the vegetable kingdom.
  15. It embraces about 9,000 species, distributed over almost every country;
  16. and new discoveries are constantly being made and added to the number.
  17. Towards the poles their numbers diminish, and slightly, also, towards the equator;
  18. but they abound in the tropical and sub-tropical islands, and in the tracts of continent not far from the sea-shore.
  19. Among esculent vegetables, the Lettuce, Salsify, Scorzonera, Cardoon, and Artichoke belong to the family.

Plating

Cookware for this recipe

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

From The Book of Household Management, by Beeton, Mrs. (Isabella Mary) (1861). Digitised by Project Gutenberg, eBook #10136 (https://www.gutenberg.org/ebooks/10136). 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.