Artichoke Bottoms, To Prepare (Fonds d’Artichauts)

Ingredients

• 7 or 8 artichoke bottoms.

Method

1. 1

   If using fresh artichokes, boil them as in Recipe 389, then remove all the leaves and choke, leaving only the soft round piece at the bottom.

2. 2

   Trim neatly and reheat in hot milk or light stock.

3. 3

   Canned artichoke bottoms should be rinsed and reheated similarly.

4. 4

   Serve with any suitable sauce.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

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.

rtichoke Bottoms, To "Prepare (Fonds d’Artichauts) Although these can be prepared from the fresh globe artichokes, those that are canned or bottled are more generally used. If the fresh artichokes are used, boil them accord- ing to directions given in Recipe 389, then remove all the leaves and choke, leaving only the soft round piece at the bottom. Trim these neatly and 128 COOKERY FOR EVERY HOUSEHOLD reheat them when required in a little hot milk or light stock. The camied artichoke bottoms should be rinsed and reheated in the same way. They may then be served with any suitable sauce such as poivrade, Italian, bechamel, Dutch, &c., and take their name accordingly. Or, they may be stuffed before being coated with sauce, or fried, as below. These make very simple and effective vegetable entrees. 393. 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.

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