Steamed Artichokes
A historical recipe from The Italian Cook Book The Art of Eating Well, by Maria Gentile (1919).
A historical recipe
The Italian Cook Book The Art of Eating Well; Practical Recipes of the Italian Cuisine, Pastries, Sweets, Frozen Delicacies, and Syrups, by Maria Gentile (1919). Project Gutenberg eBook #24407.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
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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- Artichokes have been only recently imported to the United States, principally by Italian farmers, and they are just beginning to find their way into the American kitchen.
- The artichokes may be eaten raw or cooked.
- It is a healthy and palatable vegetable, easily digested when cooked.
- It is nutritious and adapted for convalescents.
- It may be prepared in a thousand ways, and here follow some of the simplest and most tasteful.
- To prepare the steamed artichokes they must first be cleaned and the stalk cut to less than half an inch.
- Put them in a saucepan, standing on their bottoms, one near the other, in half an inch or more of water.
- In an opening made in the middle put salt and pepper, and pour inside as much good olive oil as they may contain.
- Cover well the saucepan and put it on the fire.
- The artichokes, that are already seasoned, will be cooked by the steam.
Plating
Cookware for this recipe
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Saucepan
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Steamer
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Chef's knife