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French Artichokes And Their Preparation

From Woman's Institute library of cookery (1923).

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A historical recipe

Woman's Institute library of cookery, by Woman's Institute of Domestic Arts and Sciences (1923).

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.

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

Ingredients 1 ingredient

  1. 1 teaspoonful of salt

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. 130.
  2. French, artichokes, sometimes known as globe arti- chokes, 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. 1.31.
  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-lnitter sauce or mayonnaise dressing, is usually served.
  14. 132.
  15. Articliokes With Hollandaise Sauce.
  16. — The usual method of preparing artichokes is to boil them and then serve them with melted butter or a sauce.
  17. Hollandaise dressing is used with the artichokes shown in Fig.
  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 tmtil 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.

Plating

Cookware for this recipe

  • Saucepan
Source not stated by archive.org
Credit

From Woman's Institute library of cookery (1923), printed page 54, digitised by the Internet Archive: https://archive.org/details/womansinstitutel02woma

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.