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United Kingdom

Known as a British recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Water
  2. White sauce
  3. one tablespoonful of salt
  4. Artichoke
  5. Milk
Contains Milk Read from the ingredients, not verified. Check labels.

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.

Method

  1. Boiled Artichoke (Jerusalem).
  2. — Wash well, as many artichokes as will be required, then put them in plenty of fresh clean water to cover and peel them rapidly, keeping them under water during the process, and then plunging them in a bowl of cold water till all are finished.
  3. This is very important, as artichokes turn black if exposed to the air without their skins, even after they are cooked.
  4. Every one knows the disgusting appear- ance a dish of black artichokes floating in their milk and water presents.
  5. This can be avoided by carefully following these directions.
  6. Put them in a saucepan of cold water, sufficient to cover them well, add one tablespoonful of salt, allow twenty minutes to half an hour after they reach boiling point.
  7. Drain, and arrange on a drainer in a very hot vegetable dish, pour over a good white sauce (see White Sauce) immediately, being careful to mask each artichoke with the sauce, thus protecting it from the air.
  8. If properly cooked the sauce will cling to the vegetable and not drop to the bottom of the dish.
  9. If the artichokes have to wait, draw the saucepan to one side and keep them in the water till wanted.

Plating

Cookware for this recipe

  • Saucepan
  • Mixing bowl
  • Vegetable peeler
  • Colander