Artichoke Bottoms a la Portugaise

Ingredients

• artichokes of even size
• salt
• pepper
• buttered
• small handful of soft breadcrumbs
• yolk of 2 eggs

Method

1. 1

   Boil artichokes in salted water, drain, remove leaves and choke, trim bottoms, and place on a buttered baking dish.

2. 2

   Scald tomatoes, remove seeds, and fill with a mixture of shallots, mushrooms, parsley, breadcrumbs, and egg yolk.

3. 3

   Place on artichoke bottoms, sprinkle with salt and pepper, cook in a hot oven, and serve with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 6. The excerpt below is the record exactly as published.

Artichoke Bottoms a la Portugaise. Select a dish of artichokes of even size (not too large), and boil them in salted water. When cooked, drain, take off all the leaves, and remove the choke. Trim the bottoms until they are quite smooth and place them on a liberally buttered baking dish. Next choose some nice little round tomatoes and scald them for a minute to get the skin off easily. Make a small round opening in each tomato at the stalk, take out seeds and pulp with the handle of a tea spoon. Fill with the following stuffing : Chop a few shallots and fry them in butter until they are of a slightly yellow tint. Mince a few mush- rooms and a little parsley, mix the whole, season with salt and a dash of Cayenne pepper. Last of all, green artichokes. 15 add a small handful of soft breadcrumbs and the yolk of 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.