Artichokes a la Italienne
From Harper's cook book encyclopædia, 1902
Serves 1
Time to boil: half an hour.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 455. The excerpt below is the record exactly as published.
young, freshly cut artichokes. Cut them into thin slices, and as they are cut throw them into water with a cupful of vine- gar in it ; this is to preserve the color. Drain them, and season them with a pinch of salt and the same of pepper. Make a batter with three eggs, two table-spoonfuls of oil, and two of 404 Artichokes VEGETABLES Asparagus Tip9 flour. When all are well mixed, put the slices of artichokes into it, and stir it gently for three or four min- utes, until every piece of artichoke is well covered. Fry gently in hot fat, being careful that the vegetable is cooked throughout as well as browned. Drain off the fat, pile the slices on a napkin, and garnish with a little fried parsley. Time to fry, a quarter of an horn Artichokes a la Italienne. — Well wash, trim, and quarter the arti- chokes, and boil them in salt and water until tender. Remove the chokes, drain thoroughly, and ar- range them on a dish with the leaves outward, and intersperse them with watercresses. Pour good white sauce, flavored with stewed mushrooms
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