Boiled Artichokes

Ingredients

• six artichokes
• two quarts of water
• one tablespoonful of salt
• a pinch of washing soda

Method

1. 1

   Wash artichokes and soak in salted water.

2. 2

   Trim and boil in salted water until tender, leaving the saucepan uncovered.

3. 3

   Drain and serve with white sauce and melted butter.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 129. The excerpt below is the record exactly as published.

Boiled Artiohokes Wash the artiohokes well in several waters and soak them for a few hours in salted water to remove any insects which may be in the leaves. Trim away the leaves at the bottom. Cut off the sterna. Place them in boiling salted water and boil until tender. Leave the saucepan uncovered while they are boiling. To two quarts of water add one tablespoonful of salt and a pinch of washing soda about the size of a pea. The last-named ingredient tends to keep them green. They are sufficiently cooked when the leaves can easily be removed. Drain them and serve with a little white sauce poured over them. Serve melted butter in a separate dish. This vegeta- ble will cook in less than half an hour. ArtiohokeB à la Lyonnaise Pulì off the leaves without damaging the bottoms of the artiohokes, which must be turned smooth with a knife. Cut the artiohokes into quarters, and, after removing the fibrous parts, parboil them in salted water for about five minutes. Then drain in a oolander and plunge them in cold water. Drain them on a cloth and arrange them in a cirole in a sauce- pan which is thiokly spread with four ounces of butter. Sift a dessertspoonful of powdered sugar over them. Season with salt and coarse white pepper and moisten with one glass of white wine and a tablespoonful of rich consommé. Place them on a slow fire and let them simmer gently for three-quarters of 232 B0TT0M3 FILLED WITH FRESCH BEAN3. MAYdNXAISE VEQETABLEa AND FARlJSACEOUa FOODS 238 an hour, taking care they do not bum. When cooked they should be a nice yellow color and nicely glazed. Dish them in the shape of a dome, showing the bottom of the artichokes only. Remove any leaves that may have broken off in the saucepan. Add a small cup of Espagnole sauce, two medium- sized pieces of butter, and a little lemon juice. Let this simmer over the stove and stir constantly with a spoon. When the butter has been thoroughly mixed with the sauce, pour it over the artichokes and serve. ArtdohokeB à ritalienne These are prepared the same as above, except brown Ital- ienne sauce must be substituted f or Espagnole sauce. Artichokes with Butter Sauce Trim the bottom of six artichokes

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