Stuffed Artichoke Bottoms

Ingredients

• 6 fresh artichokes
• 1 tablespoonful vinegar
• 1/2 tablespoonful salt
• 1 ounce butter
• 1/2 tablespoonful fine-chopped white onion
• 1/8 gill fine-chopped mushrooms
• 1/2 cupful fine-chopped veal or chicken meat
• 1/2 teaspoonful chopped parsley
• 1/8 teaspoonful salt
• 1/8 teaspoonful pepper
• 1/2 tablespoonful bread crumbs
• 1/2 gill white broth

Method

1. 1

   Prepare artichokes, cook until leaves can be drawn out easily.

2. 2

   Fill with a mixture of butter, onion, mushrooms, veal or chicken, parsley, salt, and pepper.

3. 3

   Bake in a buttered pan with broth for 15 minutes, basting frequently.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 337. The excerpt below is the record exactly as published.

6 fresh artichokes, remove the lower outer leaves, cut the tips from the upper ones, trim the bottoms neatly, wash in cold water, rub over each a little lemon jaice, and lay in cold water. Forty minutes before serving, put them in a saucepan of boiling water, add Yt tablespoonful salt and the juice of 1 lemon, cover and cook till tender, or until the leaves detach easily. Then drain the artichokes, remove the chokes in center, dress them upside down on a napkin, and serve with melted butter, butter, HoUandaise, or vinaigrette sauce. Artichokes it la Barigoule.— Remove all the lower hard leaves from 6 fresh artichokes, cut the points from the remaininf. leaves, remove the chokes with a vegetable borer; rub over with lemon juice, and lay in cold water. Mix 1 tablespoonful fine- minced larding pork with 1 gill of fine-chopped mushrooms, 1 tea- spoonful fine-chopped shallots, the same of fine-chopped parsley, 1 tablespoonful bread crumbs, a little nutmeg, Yj even teaspoonf ul salt, Ya even teaspoonful pepper ; mix all together. Drain the artichokes and fill them with the preparation ; tie up with a string. Cover the bottom of a round pan, thickly buttered, with 3 thin slices of larding pork, 2 slices of carrot, and 1 sliced onion ; place the artichokes on top of this ; add 1 bay leaf, a small bouquet, 1 gill of white broth, and Yi gill Madeira wine. Lay a small, thin slice of pork over each arti- choke, cover with buttered paper, set the pan in a hot oven and bake till done, basting frequently, which will take from 40 to 50 minutes. When ready to serve remove the artichokes, take off the strings, and dress them on a hot dish ; remove all the fat from gravy, add Ys tablespoonful beef extract and a little broth ; let boil 2 minutes ; 506 VEGETABLES. then strain, and either pour it oyer the artichokee or serre in a sepa- rate dish. Artichokes Saut6. — Procure V^ dozen fresh artichokes, re- move the lower leaves, cut the points from the remaining leaves, pare the bottom neatly. Gut the artichokes into quarters, remove the choke from the center, and lay the quarters in boiling water, with 1 tablespoonf ul white vinegar and 1 tablespoonf ul salt ; boil a few minutes, drain and cool in cold water. Forty minutes before serving drain the artichokes, melt 3 ounces butter in a saucepan, pat in the artichokes, season with 1 teaspoonful salt and Y4 teaspoonful pepper ; cover and cook 10 minutes ; then add 1 gill of white broth and iVs gill of Rhine wine, cover and cook till done. Dress the artichokes on a hot dish, remove the fat from gravy, add 1 table- spoonful lemon juice to the gravy, Ys teaspoonful beef extract; cook a few minutes, then strain ; add a small piece of fresh butter, and pour it over the artichokes. Artichoke Bottoms^ Stuffed. — Remove the leaves from 6 fresh artichokes, place the artichokes in a saucepan of boiling water, add 1 tablespoonf ul vinegar and Vs tablespoonful salt, cook until all the leaves can be drawn out easily ; then remove and cool in cold water. Drain and remove the chokes, and fill them with thd following forcemeat: Melt 1 ounce butter in a saucepan, add Vt tablespoonful fine-chopped white onion or shallot, cook 3 minutes; add Ys gill fine-chopped mushrooms, Y» S^U fine-chopped veal or chicken meat, Yt teaspoonful chopped parsley,

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