Fritters of Artichoke Bottoms
From How to cook vegetables, 1911
Presented as published in 1911. 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 How to cook vegetables (1911) by Charles Herman Senn, page 7. The excerpt below is the record exactly as published.
Fritters of Artichoke Bottoms. Take the bottoms of 6 or more medium-sized artichokes and prepare them as in the former recipe. When cooked drain them carefully on a napkin, then spread them out on a dish containing olive oil and a few slices of onion. Season with salt, pepper, and a small pinch of mixed spices
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