Young Artichokes, en Cocotte

Ingredients

• very small California artichokes
• one spoonful of hot olive oil
• season with salt
• season with pepper
• one small can of American peas
• one head of lettuce salad

Method

1. 1

   Trim artichokes, place in a cocotte with olive oil, season, cover, and cook slowly.

2. 2

   Add peas and lettuce, cover, and cook in the oven.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 200. The excerpt below is the record exactly as published.

Young artichokes, en cocotte Baked sweet potatoes with sugar Cold asparagus, mayonaise Fancy ice cream Alsatian wafers Demi tasse Egg salad. Boil one dozen eggs eight minutes, remove the shells, and cut the eggs in half. Place on a platter on lettuce leaves, season with salt and fresh- ground blackpepper, sprinkle with two spoonfuls of vinegar, three of olive oil, and some chopped chervil and parsley. Royal cake. Bake a French sponge cake (which see), cut into four layers, and fill between with royal butter. Glace the whole with orange icing, and form on top a crown, using a pastry bag and some royal butter. Decorate around the top of the cake with candied fruits. Royal butter. The yolks of four hard-boiled eggs, six ounces of sweet butter, one-quarter pound of powdered sugar, and one teaspoonful of orange flower water. Crush and work the yolks smooth in a bowl, stir in the butter, sugar and flavoring, and mix well. Allow it to become very cold ; pass it through a fine sieve and it will come out like vermicelli. Use it for cake filling and cake decorations. Puree of peas with noodles. Make a puree of pea soup, and to each quart add three ounces of boiled noodles. Young artichokes, en cocotte. Select very small California artichokes, trim them, and put in an earthen cocotte dish with one spoonful of hot olive oil, season with salt and pepper, cover, and cook slowly for about twenty-five minutes. Then add to each dozen artichokes one small can of American peas, and one head of lettuce salad

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