Artichoke Bottoms, To Fry (Fonds d’Artichauts Frits)
From Cookery for every household, 1914
Serves 4
Artichokes may be dipped in frying batter instead of being egged and bread-crumbed.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 203. The excerpt below is the record exactly as published.
Artichoke Bottoms, To Fry (Fonds d’Artichauts Frits) Use either tinned or fresh artichoke bottoms and prepare them as above. Dry them carefully in a soft cloth and season them with pepper, salt, and a few drops of lemon juice. Coat them lightly with fine flour, then egg and bread-crumb them, pressing the crumbs well on. Fry in boiling fat to a golden brown colour, drain on kitchen paper and serve piled up on a hot dish, garnishing with parsley. If preferred the artichokes may be dipped in frying batter (see Recipe 1861) instead of being egged and bread-crumbed. 394. Artichoke Bottoms a la Florentine (Fonds d’Artichauts a la Florentine) 7 or 8 artichoke bottoms. 1 cupful cooked spinach. 1 yolk of egg. 1 table-sp.- cream. Seasoning.
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