Artichokes (Artichauts). — Of these there are three kinds, the Globe, the Jerusalem or sunflower {gira- sole), and the latest addition, the Japanese artichoke, or Stachys tuberifera, introduced and first grown in this country, I believe, by Sir Henry Thompson. The Globe artichoke, which is, in reality, a kind of thistle, may be cooked in a number of ways. To boil it plainly (as it is most usually seen in this country), the artichoke must first be well soaked in salt and water to remove all insects ; then cut off the stalk close under the head, take off the hard leaves just at . the bottom of the globe, and trim off the sharp tops of the rest. Now place the artichoke, head downwards, into fast-boiling water, salted as for other vegetables (use plenty of water, as this removes all chance of the bitter flavour sometimes noticed in these vegetables), adding to this the juice of a lemon, or a little white vinegar, and boil it till the leaves will come off easily if lightly pulled. If the artichokes are }'Oung (and they are only fit for boiling when they are young), this will take about half an hour. Drain off every VEGETABLES. 0 9 particle of water, place a trebly folded napkin on a hot dish, set the artichokes on this, and serve very hot, with sauce handed separately in a boat. A large variety of sauces may be served with them, beginning with ordinary melted butter. — Sauce blanche : Melt 2oz. of delicate white roux, season to taste with salt and white pepper, moisten it with about half a pint of boiling water, or milk✪ Boiled Artichokes, as you like, and stir it over the fire until it boils and thickens ; then lift it off the fire and strain to it the yolk of an egg previously beaten up with the juice of a lemon, stir it and serve. Oiled butter : Boil ^Ib. of butter very gently at the side of the stove for twenty to thirty minutes, being careful not to let it catch and so discolour ; when perfectly clear, and looking like good salad oil, pour it off very carefully — not to disturb the sediment — into a previously scalded sauce-boat, adding a little white pepper and lemon juice if liked✪ Oiled Butter (mind it is well skimmed whilst boiling. This is really “ clarified butter,” and is used by first-class chefs for frying croutons, cutlets, &c.), bechamel, and many other recondite sauces. It is well to remember that for boiling, green artichokes are preferable to those tinged with purple, whilst those growing in a round, tight ball do not need their leaves to be trimmed. A French method of cooking artichokes, well worth the trouble, is the following, given by M. Urbain- Dubois : Trim the vegetable as before, then quarter it, scoop out the “ choke ” {i.e., the undeveloped flower), rub the inside well with lemon juice, and three parts boil in acidulated salted water ; then drain well, place in a buttered stewpan, season with salt and 10 VEGETABLES.

AI-modernized reading of the original text

Artichokes (Artichauts). — Of these there are three kinds, the Globe, the Jerusalem or sunflower {girasole), and the latest addition, the Japanese artichoke, or Stachys tuberifera, introduced and first grown in this country, I believe, by Sir Henry Thompson. The Globe artichoke, which is, in reality, a kind of thistle, may be cooked in a number of ways. To boil it plainly (as it is most usually seen in this country), the artichoke must first be well soaked in salt and water to remove all insects ; then cut off the stalk close under the head, take off the hard leaves just at . the bottom of the globe, and trim off the sharp tops of the rest. Now place the artichoke, head downwards, into fast-boiling water, salted as for other vegetables (use plenty of water, as this removes all chance of the bitter flavour sometimes noticed in these vegetables), adding to this the juice of a lemon, or a little white vinegar, and boil it till the leaves will come off easily if lightly pulled. If the artichokes are }'Oung (and they are only fit for boiling when they are young), this will take about half an hour. Drain off every particle of water, place a trebly folded napkin on a hot dish, set the artichokes on this, and serve very hot, with sauce handed separately in a boat. A large variety of sauces may be served with them, beginning with ordinary melted butter. — Sauce blanche : Melt 2oz. of delicate white roux, season to taste with salt and white pepper, moisten it with about half a pint of boiling water, or milk, as you like, and stir it over the fire until it boils and thickens ; then lift it off the fire and strain to it the yolk of an egg previously beaten up with the juice of a lemon, stir it and serve. Oiled butter : Boil ^Ib. of butter very gently at the side of the stove for twenty to thirty minutes, being careful not to let it catch and so discolour ; when perfectly clear, and looking like good salad oil, pour it off very carefully — not to disturb the sediment — into a previously scalded sauce-boat, adding a little white pepper and lemon juice if liked (mind it is well skimmed whilst boiling. This is really “ clarified butter,” and is used by first-class chefs for frying croutons, cutlets, &c.), bechamel, and many other recondite sauces. It is well to remember that for boiling, green artichokes are preferable to those tinged with purple, whilst those growing in a round, tight ball do not need their leaves to be trimmed. A French method of cooking artichokes, well worth the trouble, is the following, given by M. Urbain- Dubois : Trim the vegetable as before, then quarter it, scoop out the “ choke ” {i.e., the undeveloped flower), rub the inside well with lemon juice, and three parts boil in acidulated salted water ; then drain well, place in a buttered stewpan, season with salt and

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Boiled ArtichokesSauce BlancheFrench Method of Cooking ArtichokesOiled Butter

The "Queen" cookery books: Vegetables