Artichoke Puree—Californian

Ingredients

• eight artichokes
• a tablespoon of butter
• a heaping tablespoon of flour
• three cups of chicken broth
• a pint of hot cream
• salt
• paprika

Method

1. 1

   Boil artichokes, drain, remove stems and leaves, chop tender leaves and sauté in butter.

2. 2

   Stir in flour, then broth, simmer until soft enough to sieve.

3. 3

   Return to saucepan, add cream, season, and serve.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 7. The excerpt below is the record exactly as published.

RTICHOKE PUREE— CALIFORNIAN Boil eight artichokes in acidulated water for fifteen min- utes ; drain, remove stems, coarse outer leaves, chokes, and cut across the tops ; cut the hearts in dice and lay aside ; chop the tender leaves fine and saute in a tablespoon of butter without browning; stir in a heaping tablespoon of flour and, after it has cooked a minute or two, stir in slowly three cups of chicken broth, or milk, and simmer until soft enough to rub through a sieve; return to the saucepan with a pint of hot cream, salt and paprika

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