Canned Artichokes Dressing

Ingredients

• 2 large spoons of vinegar
• 1 of chopped parsley
• a little salt
• a little pepper
• 8 spoons of good salad oil

Method

1. 1

   Mix vinegar with chopped parsley, a little salt and pepper, and salad oil.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 168. The excerpt below is the record exactly as published.

a little salt, and a few drops of vinegar. Cook until soft, but do not leave longer, or they will be- come hard again. Take them up carefully, put them in the vegeta- ble dish, and pour over them scalded cream, or serve with a white sauce. They can also be chopped coarsely and served as a salad, with a salad dressing. Time to boil about, 20 minutes. GLOBE ARTICHOKES.— Cut off the outside leaves, trim away the lower ones, and boil in salted water containing a few drops of vinegar; boil about 1 hour, drain, take out the choke, and serve with drawn butter poured over them. FRENCH ARTICHOKES, FRIED— Wash and trim the arti- choke heads, and cut them into thin slices; place in cold water with a little salt and vinegar added; this should be done 15 or 20 minutes VEGETABLES 221 before frying them. Drain, and wipe tliem dry; make a batter with 3 eggs, 2 tablespoons of salad oil, and 2 tablespoons of flour, seasoned with salt and pepper; mix the sliced artichoke thoroughly with the batter, then fry in hot fat, being careful that the artichoke is cooked through as well as browned. CANNED ARTICHOKES should be placed in ice-cold water for 15 minutes before serving them. The dressing to accompany them IB made by mixing 2 large spoons of vinegar with 1 of chopped parsley, a little salt and pepper, and 8 spoons of good salad oil

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