French Artichokes
From The New Butterick Cook Book (1924).
A historical recipe
The New Butterick Cook Book, by School of Home Economics Cornell University Flora Rose (1924).
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 3 ingredients
Possible health benefits
General information, not medical advice.
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Lemon juice
High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g
- Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
- Vitamin C contributes to normal collagen formation for the normal function of bones.
- Vitamin C contributes to normal collagen formation for the normal function of cartilage.
11 more authorised claims
- Vitamin C contributes to normal collagen formation for the normal function of gums.
- Vitamin C contributes to normal collagen formation for the normal function of skin.
- Vitamin C contributes to normal collagen formation for the normal function of teeth.
- Vitamin C contributes to normal energy-yielding metabolism.
- Vitamin C contributes to normal functioning of the nervous system.
- Vitamin C contributes to normal psychological function.
- Vitamin C contributes to the normal function of the immune system.
- Vitamin C contributes to the protection of cells from oxidative stress.
- Vitamin C contributes to the reduction of tiredness and fatigue.
- Vitamin C contributes to the regeneration of the reduced form of vitamin E.
- Vitamin C increases iron absorption.
Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.
Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).
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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- The artichoke consists of three parts: the bottom, the leaves and the choke.
- The choke is not eaten and may be removed or not, as preferred.
- If it is to be removed, cut out the stem and save it;
- then with the point of a sharp knife cut around the base of the choke and draw out the latter.
- Cut across the top of the artichoke to trim it.
- Then wash it and soak it for half an hour in salted water, using one tablespoon of salt to two quarts of water.
- After removing the choke and soaking as directed, press the stem back into the head, lay the whole head downward in a kettle and cover with boiling water, adding one teaspoon of salt and two teaspoons of lemon-juice for every two quarts of water.
- Boil gently until tender.
- Then take the artichoke from the water and drain.
- Serve hot with Béchamel ‘sauce or Hollandaise sauce, or cold with a French dressing or well-seasoned mayonnaise dressing, or with Russian dressing.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander
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Kettle