Artichoke Scallops

Ingredients

• globe artichokes
• a coffee-cupful of thick cream
• dust it with salt and pepper

Method

1. 1

   Boil artichokes, strip leaves, and mash the pulp with cream, salt, and pepper.

2. 2

   Fill buttered coquille shells, dust with breadcrumbs, and bake.

As published

This recipe was extracted from Culinary jottings (1885) by A. R. Kenney-Herbert, page 194. The excerpt below is the record exactly as published.

Artichoke scallops. J.... . , . , • ■, , , Hills where globe artichokes reach perfection. At Madras we can occasionally try it when the vegetable is procurable. Its chief charm is that it looks nice, is easily eaten, and renders all the trouble of side-plates for leaves, &c., unnecessary. You must use silver plated coquille shells (easily and cheaply made locally), butter them, and fill them with plain artichoke puree made as follows : — Boil the artichokes ; when cold, strip them of their leaves, scraping off all the pulp which adheres to them with a silver dessert-knife : then extract the " chokes," and add the " bottoms" of the artichokes to the leaf pulp. Mash the whole together with a silver fork, dust it with salt and pepper, mix a coffee-cupful of thick cream

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