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French Artichokes and Their Preparation

A historical recipe from Woman's Institute Library of Cookery. Volume 2, by Woman's Institute of Domestic Arts and Sciences.

A historical recipe

Woman's Institute Library of Cookery. Volume 2: Milk, Butter and Cheese; Eggs; Vegetables, by Woman's Institute of Domestic Arts and Sciences. Project Gutenberg eBook #9936.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Source and licence

From Woman's Institute Library of Cookery. Volume 2, by Woman's Institute of Domestic Arts and Sciences. Digitised by Project Gutenberg, eBook #9936 (https://www.gutenberg.org/ebooks/9936). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

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.

France. Associated with France by a demonym leading its title: French (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

  • Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

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Ingredients

Method

  1. 130.
  2. FRENCH ARTICHOKES, sometimes known as globe artichokes, California artichokes, and cardoons, are related to the family of thistles.
  3. They are grown for the sake of their large flower-heads, or buds, which are shown in Fig.
  4. 17 and which are much used as a food.
  5. These plants stand storage and shipment very well and may be kept for long periods of time without spoiling.
  6. It is therefore possible to transport them considerable distances, a very gratifying fact, since most persons consider artichokes a great delicacy.
  7. 131.
  8. Not all of the artichoke plant is eaten.
  9. The portions of the flower that develop in the center of the base are removed before the base is eaten.
  10. After the artichokes are cooked, the scales, or leaves, are pulled from the cooked head with the fingers and the lower part of each one is dipped into sauce and eaten.
  11. The inner scales are much more tender and edible than the coarse outside ones.
  12. Although artichokes find favor with many and are considered somewhat of a delicacy, they are low in food value, being about equal to asparagus in this respect.
  13. To add food material, a dressing, such as drawn-butter sauce or mayonnaise dressing, is usually served.
  14. 132.
  15. ARTICHOKES WITH HOLLANDAISE SAUCE.--The usual method of preparing artichokes is to boil them and then serve them with melted butter or a sauce.
  16. Hollandaise dressing is used with the artichokes shown in Fig.
  17. 18.
  18. Boiled artichokes may also be cooled and then served with a salad dressing.
  19. Secure the desired number of artichokes and prepare them for boiling by pulling off the coarse outside leaves, cutting off the top of the bud, and removing the stem close to the bud.
  20. Cover well with boiling water, add 1 teaspoonful of salt to each quart, and boil until tender, or for about 45 minutes.
  21. Remove from the water and serve hot with melted butter or Hollandaise sauce.
  22. If it is desired to use them for a salad, allow them to cool before adding the salad dressing.