Boiled Artichokes
From How to cook vegetables, 1911
Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 8. The excerpt below is the record exactly as published.
Boiled Artichokes. Wash and scrub 1 lb. of Jerusalem artichokes thoroughly, peel them thinly and put them in a stew- pan with cold water with lemon juice or vinegar and enough salt to taste. Boil till tender, about three- quarters of an hour. Whilst boiling, prepare a white sauce
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