Boiled Artichokes

Ingredients

• a bunch of artichokes
• a few drops of vinegar

Method

1. 1

   Trim artichokes, soak in water for half an hour, then boil in salted water with vinegar for nearly two hours.

2. 2

   Drain and serve with drawn butter.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 99. The excerpt below is the record exactly as published.

Boiled Artichokes— Boiled Asparagus— Scalloped Asparagus— Baked Bananas— Fried Plantain or Banana — To Boil Beets — To Cook Brussels Sprouts — Boiled Cabbage— To Make Sauerkraut— To Cook Sauerkraut — Stewed Carrots — Carrots with Onion— Cauliflower— Stewed Celery— Creamed Celery— Corn Baked in the Husk— Baked Green Corn— Baked Corn — To Cook Canned Corn— Succotash— Corn Oysters— Boiled Egg- plant—Eggplant in Creole Fashion— Fried Eggplant— Stuffed Eggplant— Greens— Kale— To Cook Kohlrabi— Stewed Mushrooms— Mushrooms Stuffed with Chicken —Boiled Okra— Fried Okra with Ham— Baked Onions — Boiled Onions— Creamed Onions— Spanish Onions Stuffed— Boiled Parsnips— Fried Parsnips— Scalloped Pars- nips—Stuffed Peppers— Sweet Peppers with Rice— Salsify or Oyster-Plant— Mock Oysters— To Boil Spinach— Frenched Spinach — Spinach with Eggs on Toast— Spinach Mousse— To Cook Squash— Baked Squash— Squash in the Shell— Squash Cakes— Raw Tomatoes— Baked Ripe Tomatoes — Baked Ripe Tomatoes with Corn— Boiled Toma- toes—Fried Tomatoes— Fried Green Tomatoes with Ham— Stewed Tomatoes— Canned Stewed Tomatoes— Stuffed Tomatoes— Diced Turnips— Mashed Turnips— Steamed Turnips T BOILED ARTICHOKES RIM the artichokes neatly and cut away the stems and outer leaves, which are tough. Soak half an hour to free from any insect which may have crept in the leaves. Have boiling enough salted water to cover the artichokes. Add a few drops of vinegar

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