French Method of Cooking Artichokes

Ingredients

• the vegetable
• season with salt
• and white pepper
• little morsels of butter

Method

1. 1

   Trim and quarter the artichoke, scoop out the choke, rub with lemon juice, boil in acidulated salted water, drain, place in a buttered stewpan, season, and stew gently until cooked.

2. 2

   Serve with a sauce of your choice.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 5. The excerpt below is the record exactly as published.

and white pepper, moisten it with about half a pint of boiling water, or milk, as you like, and stir it over the fire until it boils and thickens ; then lift it off the fire and strain to it the yolk of an egg previously beaten up with the juice of a lemon, stir it and serve. Oiled butter : Boil ^Ib. of butter very gently at the side of the stove for twenty to thirty minutes, being careful not to let it catch and so discolour ; when perfectly clear, and looking like good salad oil, pour it off very carefully — not to disturb the sediment — into a previously scalded sauce-boat, adding a little white pepper and lemon juice if liked (mind it is well skimmed whilst boiling. This is really “ clarified butter,” and is used by first-class chefs for frying croutons, cutlets, &c.), bechamel, and many other recondite sauces. It is well to remember that for boiling, green artichokes are preferable to those tinged with purple, whilst those growing in a round, tight ball do not need their leaves to be trimmed. A French method of cooking artichokes, well worth the trouble, is the following, given by M. Urbain- Dubois : Trim the vegetable as before, then quarter it, scoop out the “ choke ” {i.e., the undeveloped flower), rub the inside well with lemon juice, and three parts boil in acidulated salted water ; then drain well, place in a buttered stewpan, season with salt and 10 VEGETABLES. white pepper, put little morsels of butter

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