Artichokes a la Poivrade

Ingredients

• four or five young artichokes
• vinegar
• cold water
• Pepper
• salt
• oil

Method

1. 1

   Trim and quarter the artichokes, soak in vinegar and cold water.

2. 2

   Drain and serve with pepper, salt, oil, and vinegar.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 455. The excerpt below is the record exactly as published.

Artichokes a la Poivrade. — Take four or five young artichokes, trim them, remove the chokes, cut off the lower leaves, divide them into four, and throw them into vinegar and cold water to preserve the color. When wanted, drain them from the vinegar and water, put them into a dish, and serve like radishes. Pep- per, salt, oil, and vinegar should be sent to table with them. Asparagus, Boiled. — Scrape off the white skin from the lower end of a bunch of asparagus and cut the stalks of equal length. Let them lie in cold water until it is time to cook them. Put a handful of salt into a gallon of water ; let it boil. Tie the asparagus in bundles and put them into it. Toast a slice of bread brown on each side, dip it in the water, and lay it on a dish. When the asparagus is sufficiently cooked, dish it on the toast, leaving the white ends outwards each way. Send melt- ed butter, or white sauce, to table with it. Time to cook, about twenty minutes. If inclined to be slightly bitter add a lump of loaf sugar to the water. Asparagus, French Method of Cook- ing.— Wash and boil the asparagus about twenty minutes ; then drain them, and cut off the heads and about two inches of the tender part of the stalks ; mince them small, and mix with them an onion, also chopped small. Add the well-beaten yolk of an egg, salt, and pepper

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