French Artichokes
From Manual for army cooks (1896).
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A historical recipe
Manual for army cooks, by United States. War Department. Subsistence Department (1896).
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
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- French artichokes have a large, scaly head like a pine cone.
- Strip off coarse, outside leaves, cut the stalks off an inch from the bottom, wash well in cold water, throw in boiling water, with a teaspoonful of salt, and boil slowly until outside leaves are tender.
- Take from the pot and place upside down on a platter to drain.
- Arrange on a heated dish, tops up, and serve with sauce.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander