Cassell's dictionary of cookery

Artichokes (il la Lyonnaisc). — Wash, blanch, and trim four artichokes ; then place thcin in a stewpan with two ounces of butter, the juice of a lomon, a pinch of salt, and a pinch of pepper. Siuuuer them gently until they are sufficiently cooked, then drain them from the fat, and put them iiito the oven to brown hghtly. Put a cupful of good stock into the saucepan in which the artichokes were stewed. Stir gently for a few minutes, add a glass of white wine, and serve. Time, thi-ee- cpiarters of an hour. Probable cost, 2d. to 4d. each. .Sufficient for thi-ee persons. Artichokes (a, la Poi\'rade). — Take four or live young artichokes: trim them, remove the chokes, cut off the lower leaves, divide them into four-, and throw them iato \-inegar and cold water to preserve the colour. A\nien wanted, di-ain them from the vinegar and water, put them into a tiish, and serve like radishes. Pe])por, salt, oil, and %-inegar should be sent to table with them. Probable cost, 2d. to 4d. each. Sufficient for a small side-dish. Artichokes, Boiled.— Soak the arti- ■chokes, and wash them in several waters to expel the insects. Cut the stalks even, and trim away the lower leaves and the ends from the upper one. Boil them in plenty of salted water with the tops downwards, and let them remain until the leaves can be easily drawn out. Before dishing them, remove the chokes. Fill as many cups as there are artichokes with good melted' butter, and place them roimd the dish. Time, if young, from half to three- quarters of an hour; if fully grown, an hoiu- and a half. Allow three for foiu- persons. Probable cost, from 2d. to 4d. each. Artichokes, Dried.— Wash the arti- chokes in two or three waters. Put them for a quarter of an hour in plenty of fast-boihng water. Drain, and place them in a mode- rate oven for an hour. Allow them to cool. Piepeat this several times, until they are quite di-y. They should be kept in a dry place, well covered. Time to prepaie, three or four hours. Probable cost, 2d. to 4d. each. Artichokes, Pried. —Wash, trini, and boil the artichokes as directed in the recipe for ARTICHOKE IN SECT. OX. A The Leaves, b Tlie Clioke. c The Bottom. boiling. Remove the chokes and the outer leaves, leaving only the most tender. Cut them into about a dozen pieces, then dip them in batter, fry in hot oil or di-ipping imtil they are lightly bro\\Tied, drain, and serve with fried parsley. Time to fry, five or six minutes. Probable cost, 2d. to 4d. each. Allow three for four persons. Artichokes, Fried (another way).— Pare some artichokes, and boil tliem in salt and water for about a quarter of an hour. Drain, and cut them into slices about a quarter of an inch in thickness, dip them into the white of egg well beaten, and afterwards sti'ew finely-grated bread 0.1 them. Fry in boiling oil or lard till they are nicely browned, and serve piled high on a dish. Time to fry, eight minutes. Artichokes, Jerusalem, Boiled.— Peel the artichokes, and throw each root into cold water and vinegar immediately, to preserve the colom*. Put them into l)oiling water, %vith a little salt, until sufficiently tender for a fork to pass through them easily, then pile them on a dish, and serve as hot as possible with melted butter or white sauce poured over. Soyer ART (34) ASP