898. Artichokes a la Duxelle. — Chop up finely, and brown for ten min-
utes in an ounce of butter, six mushrooms, two fine, sound shallots, a
quarter of a bunch of parsley, and a clove of garlic. Pare six small or
three large artichokes; remove the choke with a spoon, and fry the tops
of the leaves in boiling fat for two minutes, being careful to fry only the
leaves. Place them in a sautoire, covering each artichoke with a thin slice
of salt pork, and laying a buttered paper on top. Moisten with half a pint
of hot consomme (No. 100) and half a glassful of white wine. Then place
them in a moderate oven to braise for thirty-five minutes. When done,
put the prepared gravy into a gill of Italian sauce (No. 188); place the
artichokes in a hot dish, pour the sauce over them, and serve.
899. Fried Artichokes. — Take three fine, large French artichokes;
•remove the first three or four rows of leaves; cut each artichoke into six
pieces; remove the choke with a spoon; pare the tips of the remaining
leaves, and lay the pieces in a bowl, with two tablespoonfuls of oil, a good
pinch of salt, half a pinch of pepper, a third of a pinch of nutmeg, and a
tablespoonful of vinegar. 'Stir all well together. Make a batter as for
VEGE TA BLES. 289
No. 1186, dip the artichokes in it, and mix well. Have some fat boiling
in a deep pan; lift up the pieces with a skimmer and lay them in one by
one, putting in as many as the -pan will hold. Stir well, detach those
pieces which adhere to the others, and after twelve minutes, or when they
are of a golden color, take them out with a strainer. Throw a good hand-
ful of parsley-greens into the pan, and as the fat ceases to crackle, after
three minutes, take it up; drain through a napkin sprinkled with a little
salt. Pile the artichokes on a dish, dome-shaped, garnish with fried pars-
ley, and serve.
000. Artichokes, with Sauce. — Trim neatly six small raw artichokes;
pare the under parts, lay them in a saucepan, and cover them partially
with boiling water, adding a handful of salt and one tablespoonful of
vinegar. Let them cook for about forty minutes, then draw out a leaf,
and if it detaches easily, the artichokes are sufficiently done. Take them
from the water, and put them to drain upside down. Arrange them on a
dish with a folded napkin, and serve. Artichokes prepared in this way
can be eaten with white, blonde, Hollandaise, or any kind of sauce. To
keep the artichokes green, tie a piece of charred wood about the size of
an egg in a linen cloth, and pour over it the water to be used for boiling
the artichokes. ✪ Artichokes a la Vinaigrette
The table
1889Page 230 · 2 recipe records on this page
Presented as published in 1889. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
898. Artichokes a la Duxelle. — Chop up finely, and brown for ten minutes in an ounce of butter, six mushrooms, two fine, sound shallots, a quarter of a bunch of parsley, and a clove of garlic. Pare six small or three large artichokes; remove the choke with a spoon, and fry the tops of the leaves in boiling fat for two minutes, being careful to fry only the leaves. Place them in a sautoire, covering each artichoke with a thin slice of salt pork, and laying a buttered paper on top. Moisten with half a pint of hot consomme (No. 100) and half a glassful of white wine. Then place them in a moderate oven to braise for thirty-five minutes. When done, put the prepared gravy into a gill of Italian sauce (No. 188); place the artichokes in a hot dish, pour the sauce over them, and serve.
899. Fried Artichokes. — Take three fine, large French artichokes; •remove the first three or four rows of leaves; cut each artichoke into six
pieces; remove the choke with a spoon; pare the tips of the remaining leaves, and lay the pieces in a bowl, with two tablespoonfuls of oil, a good pinch of salt, half a pinch of pepper, a third of a pinch of nutmeg, and a tablespoonful of vinegar. 'Stir all well together. Make a batter as for
No. 1186, dip the artichokes in it, and mix well. Have some fat boiling in a deep pan; lift up the pieces with a skimmer and lay them in one by one, putting in as many as the -pan will hold. Stir well, detach those pieces which adhere to the others, and after twelve minutes, or when they are of a golden color, take them out with a strainer. Throw a good handful of parsley-greens into the pan, and as the fat ceases to crackle, after three minutes, take it up; drain through a napkin sprinkled with a little salt. Pile the artichokes on a dish, dome-shaped, garnish with fried parsley, and serve.
000. Artichokes, with Sauce. — Trim neatly six small raw artichokes; pare the under parts, lay them in a saucepan, and cover them partially with boiling water, adding a handful of salt and one tablespoonful of vinegar. Let them cook for about forty minutes, then draw out a leaf, and if it detaches easily, the artichokes are sufficiently done. Take them from the water, and put them to drain upside down. Arrange them on a dish with a folded napkin, and serve. Artichokes prepared in this way can be eaten with white, blonde, Hollandaise, or any kind of sauce. To keep the artichokes green, tie a piece of charred wood about the size of an egg in a linen cloth, and pour over it the water to be used for boiling the artichokes.
Records on this page
Artichokes a la VinaigretteStuffed Artichokes