Tomato-and-Artichoke Salad

A historical recipe from Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899).

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A historical recipe

Salads, Sandwiches and Chafing-Dish Dainties With Fifty Illustrations of Original Dishes, by Janet McKenzie Hill (1899). Project Gutenberg eBook #19077.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Its words name: raw egg. Check current food-safety guidance before following this.

Raw egg. Raw or lightly cooked egg carries a risk, above all for children, older people, anyone pregnant or unwell.

Ingredients 1 ingredient

a slice from

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

(MRS.
E.
M.
LUCAS, IN BOSTON COOKING-SCHOOL MAGAZINE.) Choose medium-sized tomatoes, firm and smooth skinned.
Peel them, cut a slice from the stem end and remove the seeds with a small spoon.
Sprinkle the interior of these cups with salt and set on ice.
When ready to serve, wipe them dry and fill with artichokes cut into dice and mixed with mayonnaise.
Serve on lettuce leaves.
Use tarragon vinegar in preparing the dressing.
Cook the artichoke hearts until just tender,--no longer,--in salted boiling water, then drain and cool.

Plating

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Cookware for this recipe

Saucepan
Chef's knife
Cutting board
Vegetable peeler
Colander