Small Artichoke-Bottoms
From A guide to modern cookery, 1909
Serves 4
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 87. The excerpt below is the record exactly as published.
SMALL ARTICHOKE-BOTTOMS Remove the leaves and the hearts of some little artichokes; trim their remaining bases, and plunge each as soon as trimmed into acidulated water lest they blacken. Cook them ‘“‘ au blanc ’’’ (No. 167), and leave them to cool in their liquor. Drain them well, dry them, place them in a pan, and marinade them for twenty minutes in oil and lemon-juice
Cook this with the app: pantry check, scaling, and the assistant.