Artichokes

Ingredients

• There are two varieties; the Jerusalem...
• a half gill vinegar
• three tablespoons butter
• one of flour
• half pint vinegar
• speck cayenne
• half teaspoon sugar
• tablespoon salt
• pinch soda

Method

1. 1

   Scrape Jerusalem artichokes and place in cold salted water with vinegar.

2. 2

   Cook in boiling water until tender, about half an hour, salting just before done.

3. 3

   Drain and pour over a sauce made by browning butter and flour, adding vinegar, salt, cayenne, and sugar.

4. 4

   For Cardoon artichokes, wash well, trim leaves, boil in salted water with soda until tender, and serve with melted butter.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 524. The excerpt below is the record exactly as published.

Artichokes. — There are two varieties; the Jerusalem, resem- bling potatoes, which scrape, placing at once in cold, salted water to which a half gill vinegar has been added; when ready to cook in boiling water do not quite cover and boil till tender, about half an hour, salting just before they are done. Drain and pour over a sauce made by -browning in frying pan three tablespoons butter and one of flour, adding half pint vinegar, a little salt, speck cayenne, half teaspoon sugar and boiling up once. For the Cardoon Arti- choke in which the tops are what are used, wash artichokes well in several waters ; see that no insects remain about them, and trim away leaves at bottom. Cut oQ* stems and put tops in boiling water, to which have been added tablespoon salt and pinch soda

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