Stuffed Artichokes
From The Boston Cooking School Cook Book (1926).
A historical recipe
The Boston Cooking School Cook Book, by Fannie Merritt Farmer (1926).
United States
Known as an American 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 2 ingredients
Possible health benefits
General information, not medical advice.
-
Sauce
High in vitamin E · 4.2 mg per 100 g, 35% of the reference intake per 100 g
- Vitamin E contributes to the protection of cells from oxidative stress.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet
High in vitamin K · 91 µg per 100 g, 122% of the reference intake per 100 g
- Vitamin K contributes to normal blood clotting.
- Vitamin K contributes to the maintenance of normal bones.
Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet
High in unsaturated fat · 42 g per 100 g, 83% of its fatty acids unsaturated
- Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
- Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..
Source of omega-3 fatty acids (ALA) · 3.4 g per 100 g, at least 0.3 g per 100 g and per 100 kcal
- ALA contributes to the maintenance of normal blood cholesterol levels. The beneficial effect is obtained with a daily intake of 2 g of ALA.
The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet
Nutrients per 100 g of “Sauce, horseradish”, 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.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Deep frying. Fill the pan no more than a third full of oil, and never leave it on the heat unattended. Heat the oil only to the temperature the recipe needs; if it smokes, turn the heat off.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Prepare and cook as Boiled Artichokes, having them slightly undone.
- | Fill with Chicken Force-meat I or IT, and bake thirty minutes in a sail iim a moderate oven, basting twice with White Sauce I.
- Remove to serving dish and pour around White Sauce I.
- Asparagus Hothouse asparagus is found in market during winter, but is not very satisfactory, and is sold for about one dollar per bunch.
- Oyster Bay (white asparagus) appears first of May, and commands a very high price.
- Large and small green stalk asparagus is in season from __ first of June to middle of July, and cheapest the middle of June.
- Boiled Asparagus Cut off lower parts of stalks as far down as they will snap, untie bunches, wash, remove scales, and retie.
- Cook in boiling salted water fifteen minutes or until soft, leaving tips out of water first ten minutes.
- Drain, remove string, and spread with soft butter, allowing one and one-half tablespoons butter to each bunch asparagus.
- Asparagus is often broken or cut in inch pieces for boiling, cooking tips a shorter time than stalks.
- \ Asparagus on Toast Serve Boiled Asparagus on Buttered or Milk Toast.
- Asparagus in White Sauce Boil asparagus cut in one-inch pieces, drain, and add to White Sauce II, allowing one cup sauce to each bunch asparagus.
- Serve in Croustades of Bread for a vegetable course.
- Arlington Asparagus Arrange boiled asparagus stalks through rings (one-third inch wide) cut from peel of a lemon.
- Place on oblong pieces of buttered toast (from which crusts have been removed), moistened with water in which asparagus was cooked.
- Brush lemon rings with melted butter;
- place in oven to reheat asparagus and arrange on serving dish.
- Arrange short stalks of cooked asparagus in individual baking dishes, allowing eight to each portion, and pour over Mousselaine Sauce (see p.
- 324).
- Asparagus a la Hollandaise Pour Hollandaise Sauce I over Boiled Asparagus.
- a eo.
- > en Bn Si li ea i ee Pl ee : yd , Asparagus in Crusts Remove centres from small rolls, fry shells in deep fat, drain, and fill with Asparagus in White Sauce.
Plating
Cookware for this recipe
-
Deep fryer or deep pan
-
Frying pan
-
Large pot
-
Chef's knife
-
Vegetable peeler
-
Colander
-
Pastry brush