vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Artichoke Quarters with Dutch Sauce
From Miss Parloa's kitchen companion, 1887
Serves 2
Serve as a side dish.
Presented as published in 1887. 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 Miss Parloa's kitchen companion (1887) by Maria Parloa, page 279. The excerpt below is the record exactly as published.
Artichoke Quarters with Dutch Sauce. Cut the leaves of the artichokes very short. Cut off the tops, and then cut in quarters. Kemove the chokes. Soak the quarters in salted water for half an hour; then drain off all the water, and put the quarters in a stew- pan, with one table-spoonful Artichoke Quarters. °f butter' One ^spoonful of salt, one table-spoonful of lemon juice, and one pint of white stock for two artichokes
Cook this with the app: pantry check, scaling, and the assistant.