Artichokes with Cheese

Ingredients

• 2 or 3 large Jerusalem artichokes.
• 2 oz. grated cheese.
• 1 oz. breadcrumbs.
• 1 oz. butter.
• Pepper, salt, lemon juice, and cayenne to taste.

Method

1. 1

   Boil the artichokes till tender.

2. 2

   Beat them up with a fork and add pepper, salt, lemon juice and a pinch of cayenne.

3. 3

   Place a layer of this mixture in little ramakin cases, then a little grated cheese, another layer of artichoke mixture, and sprinkle some breadcrumbs and grated cheese on the top.

4. 4

   Bake for 10 minutes in a sharp oven, and serve very hot.

As published

This recipe was extracted from Dainty dinners and dishes for Jewish families (1907) by May Henry, Kate Halford, page 79. The excerpt below is the record exactly as published.

ARTICHOKES WITH CHEESE. Topinambours au Gratin. 2 or 3 large Jerusalem ai tichokes. 2 oz. grated cheese. 1 oz. Pepper, salt, lemon juice, and cayenne to taste. 1 oz. breadcrumbs, gutter. Boil the artichokes till tender. Beat them up with a fork and add pepper, salt, lemon juice and a pinch of cayenne. Place a layer of this mixture in little ramakin cases, then a little grated cheese, another layer of artichoke mixture, and sprinkle some breadcrumbs and grated cheese on the top. Put a tiny piece of butter on each, bake for 10 minutes in a sharp oven, and serve very hot. MULLYON BLOATERS. 2 bloaters. 2 tablespoons ful breadcrumbs. 2 oz. butter.

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