Boiled Artichokes

Ingredients

• firm, compact heads of plump globe shape
• saucer of melted butter or olive oil
• lemon juice
• red wine vinegar
• salt
• plenty of fresh-ground pepper

Method

1. 1

   Boil the artichokes until tender.

2. 2

   Serve them leaf by leaf, dipped into melted butter or olive oil mixed with lemon juice or vinegar, salt, and pepper.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 77. The excerpt below is the record exactly as published.

salt and freshly ground pepper and then pepped up with a palmful of poppyseeds heated crisp as popcorn in a frying pan. We perfected this salad by adding the poppyseeds and are mighty proud of it. Anise can be roasted or boiled, but the Italians, with whom it's an enduring favorite, prefer it raw, and so do we. Artichokes. Pick out firm, compact heads of plump globe shape. When they're getting old, tough and tasteless the leaves turn brown- ish, wither, begin to loosen and stand out from the head. The bot- tom is the meatiest part, but there's a tasty little bite at the base of each leaf. In season, artichokes, most of which are shipped from California, are a good buy and make a nice change from the usual run of vegetables. They can be stuffed in all sorts of ways but we hke them best plain boiled and dipped leaf by leaf into a saucer of melted butter or olive oil with lemon juice or red wine vinegar, salt and plenty of fresh-ground pepper

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