Artichokes

Ingredients

• eight artichokes
• twelve tablespoonfuls of oil
• half a pound of grated bacon
• half an ounce of flour
• half an ounce of butter
• two gills of water
• two teacupfuls of broth
• two inches square of bacon
• two breakfastcupfuls of broth

Method

1. 1

   Cut tops off artichokes and trim leaves.

2. 2

   Boil in salted water until tender.

3. 3

   Drain and scoop out insides.

4. 4

   Fry tops in oil.

5. 5

   In a saucepan, combine bacon, flour, butter, water, and broth, stir for 5 minutes.

6. 6

   Fill artichokes with mixture, cover with bacon, bind with string, and bake in broth for 20 minutes.

7. 7

   Serve on cooked leaves.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 208. The excerpt below is the record exactly as published.

Artichokes.) Cut off about half an inch from the tops of eight arti- chokes, trim off a few of the leaves from the bottom and burn them. Wash thoroughly and put them into a saucepan with a good supply of slightly salted water, and boil until quite tender. Take them out, drain, 524 RUSSIA scoop out the fibrous insides, and squeeze thoroughly dry. Fry the tops of the leaves in about twelve table- spoonfuls of oil. Put half a pound of grated bacon into a saucepan with half an ounce each of flour and butter, add two gills of water seasoned with fine herbs, and pour over two teacupfuls of broth ; put the saucepan on the fire, and stir well for about five minutes. Place some of this mixture into each artichoke (previously seasoned with salt and pepper internally), cover the top or opening made to scoop out the inside with a thin slice of bacon of about two inches square, bind them round with string to keep them in position, put into a saucepan with two breakfastcupfuls of broth

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