Artichokes with Hollandaise Sauce

Ingredients

• the juice of one lemon
• one-fourth teaspoon soda

Method

1. 1

   Trim artichokes and cut off ends of leaves.

2. 2

   Soak in cold salted water for forty minutes.

3. 3

   Drain and cook in boiling salted water to which has been added the juice of one lemon and one-fourth teaspoon soda.

4. 4

   Boil until tender, which may be determined by the leaves coming off readily.

5. 5

   Drain, remove soft part found in centre, reheat in boiling water, drain and serve on a napkin.

6. 6

   Serve with Hollandaise Sauce passed in a sauce boat.

As published

This recipe was extracted from What to Have for Dinner (1905) by Fannie Merritt Farmer, page 22. The excerpt below is the record exactly as published.

ARTICHOKES WITH HOLLANDAISE SAUCE. Trim artichokes and cut off ends of leaves. Soak in cold salted water forty minutes. Drain and cook in boil- ing salted water to which has been added the juice of one lemon, and one-fourth teaspoon soda

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