Artichokes with Sauce

Ingredients

• a little hag containing woodash
• a pinch of carbonate of potash

Method

1. 1

   Boil the dressed heads of artichokes in salt water.

2. 2

   To preserve their green color, suspend a bag of woodash in the water or dissolve a pinch of carbonate of potash in it.

3. 3

   After boiling, immerse in cold water, then remove the central flowers with the blunt end of a small spoon.

4. 4

   Heat the artichokes again in salt water and serve on a napkin with white, blonde, or Dutch sauce.

As published

This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 207. The excerpt below is the record exactly as published.

Artichokes with Sauce is the most frequently used dish. The dressed heads should be boiled in salt water, and those who wish to preserve their green 326 THE SPIRIT OF COOKE RY colour should suspend in the water a little hag containing woodash, equal in size to a hen’s egg, or should dissolve in it a pinch of carbonate of potash

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