Artichokes a la Lyonnaise

Ingredients

• 6 artichokes
• 1 oz. of butter
• an onion minced finely
• a bouquet garni
• a gill of consomme
• a glass of sherry
• salt
• pepper

Method

1. 1

   Trim and quarter the artichokes, removing hardened leaves and the choke.

2. 2

   Rub with lemon and soak in vinegar water.

3. 3

   Blanch for five minutes, then cook in a pot with butter, onion, bouquet garni, salt, pepper, consomme, and sherry until tender.

4. 4

   Drain and serve with a sauce made from artichoke water, Espagnole sauce, lemon juice, and parsley.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 4. The excerpt below is the record exactly as published.

Artichokes a la Lyonnaise. Trim off the bottom and stem of 6 artichokes, remove any leaves that are hardened. Cut them into quarters and take out the choke with the point of a small knife. Trim the tips of the leaves nicely, then rub each artichoke with lemon and put them at once into a basin with water flavoured with vinegar. Blanch the artichokes for five minutes and then strain them. Put them into a cooking pot (casserole) with i oz. r)f butter, an onion minced finely, a bouquet garni, salt, pepper, a gill of consomme, and a glass of sherry. Place the artichokes in the casserole and let them simmer gently till tender. When done, drain, them and arrange on a dish. Mix a little Espagnole sauce with some of the artichoke water, reduce it well, and strain. Add the juice of a lemon and a little chopped parsley, and pour the sauce over the artichokes, and serve. Globe Artichokes a la Colbert. Trim some green artichokes, wash and parboil them in salted water. Drain, cut them into quarters, and arrange in a buttered saute-pan. Season with pepper, and salt, moisten with a little chablis or sauterne wine and a little butter, and braise in the oven. Dish up, and pour over some Colbert sauce. ARTICHOKES. 1 1 Artichokes with Foie-Gras. Drain some cooked artichoke bottoms, and fill them with a puree of foie-gras and truffles ; coat well with a rich well-reduced white sauce. Sprinkle over some bread-crumbs, and brown in oven. Boiled Green Artichokes. Trim the artichokes, that is cut off the coarse leaves at the bottom as well as the stem. Next trim the pointed part of the leaves neatly with a pair of scissors. Plunge them into boiling water, seasoned with salt and vinegar or lemon juice, and boil until the leaves can be easily pulled off. Drain them care- fully and dish up, and serve with Hollandaise sauce, with melted butter, or a la vinaigrette. Sometimes the core of the artichokes is taken out after it is cooked along with the choke which can be removed with a small spoon. The sauce is poured into the heart just before serving. Green Artichoke Soup. Pull all the leaves off 6 or more artichokes and remove the chokes. Trim the bottoms, cut in pieces, and put in a stew-pan with i or 2 oz. of butter

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