Artichoke Salad

Ingredients

• some very young artichokes
• pepper
• salt
• vinegar
• oil

Method

1. 1

   Wash and quarter young artichokes.

2. 2

   Remove the chokes and eat with pepper, salt, vinegar, and oil.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 175. The excerpt below is the record exactly as published.

Artichoke Salad. — Wash thoroughly and quarter some very young artichokes. Re- move the chokes, and eat them like radishes, yvith iDejiper, salt, vinegar, and oil. They taste like nuts, and make a nice relish. Time to prepare, ten minutes. Probable cost, 2d. or 3d. each. Artichoke Sauce. — Put a piece of butter the size of an egg into a saucepan ; let it melt ; put into it an onion sliced, half a head of celery, a table-spoonful of chopped ham, a pinch of pow- dered cinnamon, one salt-spoonful of salt, and a httle cayenne. Stir the ingredients constantly over a fire gently for a quarter of an hour, adding more butter, if necessary. Then add to them a pound of Jerusalem artichokes, boiled and beaten to a pulp, and a pint of milk. Boil all together until the sauce is rather thicker than cream. Strain, boil again, and serve hot. Time to boil the ingredients together, ten minutes. Pro- bable cost. Is. 2d. per pint. Sufficient for rather more than a pint of sauce. Artichokes (a la Barigoule). — Wash and trim three or four artichokes ; remove the chokes, and fry the top of the leaves and the bottom of the artichokes in hot lard or fat for three or four minutes. Fill the cavities with a forcemeat made with two ounces of finely-shred suet, two ounces of undressed veal free from fat or fibre, two ounces of bread-crumbs, two tea- spoorifuls of chopped pai-sley, a quarter of a tea-spoonful each of marjoram and thyme, half a tea-spoonful of chopped shalot, two drachms of salt, one of pepper

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