Italian Artichokes

Ingredients

• some French artichokes
• some butter
• some white wine
• a little stock
• a little lemon-juice

Method

1. 1

   Put the underparts of the artichokes in a saucepan with butter, white wine, a little stock, and lemon juice.

2. 2

   When cooked, drain them and serve with Italian sauce over.

As published

This recipe was extracted from Wholesome cookery (1887) by Marie de Joncourt, page 24. The excerpt below is the record exactly as published.

Italian Artichokes. Take the underparts of some French artichokes; put them in a saucepan with some butter, white wine, a little stock, and lemon-juice. When cooked, drain them, and serve up with Italian sauce over. N.B. — The preserved artichokes (fonds d’artichauds) are very good for this purpose ; they will require very little cooking. 154a. — Stuffed Artichokes. Make a savoury stufiing with some chopped herbs, bread-crumbs, mushroom, pounded anchovy, a yolk or two of hard-boiled egg. Make this into a paste by cooking it in a little cream or gravy ; fill the under- parts of some artichokes, and put them to simmer in a yellow or bechamel sauce. Serve up with the sauce and some fried sippets. VEGETABLES, ETC. 67 155. — Artichokes “ a la Creme.” Boil the imderparts of French artichokes and serve them in a melted butter sauce, into which you have put some chopped parsley, some cream, or the yolk of an egg. 156. — Artichoke Fritters. Take the underparts of French artichokes and boil them ; dip them into a thick white sauce ; let them get cold ; then dip each piece in frying batter, and fry in boiling fat. Serve with fried parsley. 157. — Artichoke and Tomato Salad. Underpart of French artichokes boiled ; slices of raw tomato. Mix some tarragon, chervil, oil, pepper, salt, and vinegar together; dip the artichokes and tomatoes in separately, and lay them alternately in a salad bowl. Pour the dressing over. o 158. — Puree of Artichokes. Boil the underparts of French artichokes in water, into which you have blended some flour. When cooked, mash them well ; pass through a hair sieve ; put them back in a saucepan with pepper, salt, butter, and cream ; toss up a few minutes and serve. G8 WHOLESOME CO OKER Y. 159. — Glazed Jerusalem Artichokes. Wash, peel, and cut into uniform pieces some Jeru- salem artichokes. Put them into a stewpan; pour a little hot butter over them ; season with pepper, salt, a little nutmeg, and lemon-juice; moisten them with a little stock or water. Put the lid on, and let them simmer on a slow fire for half an hom*, during which time they ought to become a deep yellow. Boil them in their glaze; dish them up with an Italian sauce over them. 160. — Rice and Pumpkin. Cut a pumpkin into pieces ; put it into an earthen jar, with some salt, an onion, a couple of cloves, small piece of celery, and a good lump of butter; add some water; put on the lid. Cook slowly, either in the oven or by the side of the fire. When cooked, pass it through a sieve. Now boil some rice ; when two-thirds cooked, add the pumpkin to it, and finish cooking them together. Add a little cream and pepper at the last, and, if necessary, more salt, 161. — Salsifis Fritters. Scrape them and soak them in some water and vinegar ; then boil them in plenty of water, with salt and a little flour, so as to keep them white. When cooked, drain them ; then season and fry them like cauliflower fritters (141), VEGETABLES, ETQ. G9 162. — Dressed Salsifls. After they are boiled as above, dress them with maitre d’hotel butter, or yellow sauce, or melted butter. 163. — Salsifis and Cheese. After they are boiled as above, toss them up with a little melted butter and grated cheese. 164. — Celery and Sauce. After the celery is boiled, serve it with any sauce liked. 165. — Celery Fritters. After the celery is boiled, divide it in pieces, and fry in batter like the cauliflower or salsifis. 166. — Celery “ au Jus.” After the celery is parboiled, drain it ; put it in a stewpan ; toss it in a little oil. Add the remains of some roast beef or mutton gravy (or a little of the pot au feu soup) ; add a tomato ; simmer together till the celery is quite cooked. Strain the sauce and serve it over the celery. 167 — Scalloped Salsifi or Jerusalem Artichokes. Boil the vegetable till cooked, and cut it into pieces the size of an oyster. Now mix 1 ounce of TO WHOLESOME COOKERY. butter with 1 ounce of flour, a little cream, half a teaspoonful of anchovy paste ; add 1 yolk of egg, a little lemon-juice

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