Boiled Artichokes

Ingredients

• three artichokes
• salted water
• good melted butter

Method

1. 1

   Soak and wash artichokes, trim stalks and lower leaves.

2. 2

   Boil in salted water until leaves can be easily drawn out.

3. 3

   Remove chokes and serve with melted butter.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 176. The excerpt below is the record exactly as published.

the artichokes, and boil them in salt and water until tender. Remove the chokes, ch-ain thoroughly, and arrange them on a dish with the leaves outwards, and intersperse them with watcrcresses. Pour good wliite sauce, ilavoured ^\ath stewed mushrooms, over them. Time .to boil the artichokes, half an hour. Probable cost, 2d. to 4d. each. Allow one artichoke for each person. Artichokes (il la Lyonnaisc). — Wash, blanch, and trim four artichokes ; then place thcin in a stewpan with two ounces of butter, the juice of a lomon, a pinch of salt, and a pinch of pepper. Siuuuer them gently until they are sufficiently cooked, then drain them from the fat, and put them iiito the oven to brown hghtly. Put a cupful of good stock into the saucepan in which the artichokes were stewed. Stir gently for a few minutes, add a glass of white wine, and serve. Time, thi-ee- cpiarters of an hour. Probable cost, 2d. to 4d. each. .Sufficient for thi-ee persons. Artichokes (a, la Poi\'rade). — Take four or live young artichokes: trim them, remove the chokes, cut off the lower leaves, divide them into four-, and throw them iato \-inegar and cold water to preserve the colour. A\nien wanted, di-ain them from the vinegar and water, put them into a tiish, and serve like radishes. Pe])por, salt, oil, and %-inegar should be sent to table with them. Probable cost, 2d. to 4d. each. Sufficient for a small side-dish. Artichokes, Boiled.— Soak the arti- ■chokes, and wash them in several waters to expel the insects. Cut the stalks even, and trim away the lower leaves and the ends from the upper one. Boil them in plenty of salted water with the tops downwards, and let them remain until the leaves can be easily drawn out. Before dishing them, remove the chokes. Fill as many cups as there are artichokes with good melted' butte

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