French Or Globe Artichokes
From Hot weather dishes (1888).
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A historical recipe
Hot weather dishes, by Sarah Tyson Heston Rorer (1888).
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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- This artichoke is a plant resembling a thistle, with a large scaly head like the cone of a pine.
- The receptacle underneath and the lower part of the leaves composing the head are the edible parts.
- It is an excellent and delicate vegetable.
- , : Strip off the coarse outer leaves and cut the stalks off about an inch from the bottom, wash well in plenty of cold water, then throw them in boiling water, add a teaspoonful of salt and 407 slowly until the outer leaves are very tender, and can be pulled out easily ;
- take them from the fire and stand carefully upside down in a flat colander or plate to drain.
- When ready to serve, arrange them ina circle upon a hot dish, the tops up, and pour over them sauce Hollandaise, or the artichokes may be served undressed, and the sauce served in individual dishes, thus allowing each one to dip the leaves of the artichoke into the sauce before eating.
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Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander