Artichokes a la Grecque
From A guide to modern cookery, 1909
Serves 8
Serve very cold with cooking liquor.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 87. The excerpt below is the record exactly as published.
ARTICHOKES A LA GRECQUE Take some very small and tender artichokes. Pare them, cut the leaves short, and plunge them into a large saucepan of acidulated water. Set to parboil for eight or ten minutes, drain, cool in fresh water, and drain once more in a sieve. For twenty artichokes prepare the following liquor :—one pint of water, one-quarter pint of oil, a little salt, the juice of three lemons, a few fennel and coriander seeds, some pepper- corns, a sprig of thyme, and a bay-leaf
Cook this with the app: pantry check, scaling, and the assistant.