French Artichokes
From Mrs. Rorer's Philadelphia cook book (1886).
A historical recipe
Mrs. Rorer's Philadelphia cook book, by S. T. Rorer and University of Leeds. Library (1886).
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
Chef Wood
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- French artichokes have a large, scaly head, like the cone of a pine tree.
- Strip off the coarse outer leaves, cut the stalks off about an inch from the bottom, wash well in cold water, then throw them in boiling water, add a teaspoonful of salt, and boil slowly until the outer leaves are tender;
- then take from the fire, put them upside down on a plate to drain.
- Arrange in a circle upon a hot dish, the tops up, pour over them Bechamel or sauce Hollandaise, and serve.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander