Boiled Artichokes
From English and French cookery, 1890
Presented as published in 1890. 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 English and French cookery (1890) by Percy Lindley, page 61. The excerpt below is the record exactly as published.
J gallon of water. Artichokes. — Wash in several waters, cut off the stems and leaves at the bottom, and plunge into boiling water, adding \ gallon of water, 1 heaped tablespoonful of salt, and soda to cover a shilling. Boil quickly until tender, with the saucepan lid either raised or removed. When done drain for a minute or two, and serve on a napkin, with a tureen of melted butter
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