 |
 |
Free Books / Cooking / Cooking Vegetables / |  |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
   |
|
||
|
French Artichoke. Article VII |
|
||
|
||||
|
|
|
||
|
||||
|
|
Free Books / Cooking / Cooking Vegetables / | |
|
|
||||
|
|
|||
|
|
|||
|
||||
|
|
||||
|
|
|
||
|
French Artichoke. Article VII |
|
||
|
||||
|
|
|
||
|
||||
This section is from the book "Cooking Vegetables. Practical American Cookery", by Jules Arthur Harder. Also available from Amazon: The Physiology Of Taste.
Artichaut. Artishoke,
No. 18. - Artichokes were first discovered in Italy, but are now planted in all large gardens in the United States, and are used as a vegetable, and prepared for the table in various ways. There are five kinds of Artichokes, viz: The Violet, the White, the Green, the Red, and the Sweet. They are called the Globe Artichokes, which differ from the Jerusalem Artichoke. The Sweet Artichoke is preferable to all others for its delicious flavor. It grows very small, and its plants are very productive for two years. It is rare yet in this country. The Green, which is the variety in general use, is large and juicy. The Red, which is more delicate than the Green, is picked when young, and is mostly used for eating in the raw state, or in salad. The Violet grows as large as the Green, but is not as profitable in culture. The White is very productive, but very troublesome to raise, and owing to this is very rare in the market.
Artichokes when eaten raw take long to digest, but when cooked are very agreeable. They are cooked in various ways as a vegetable for the table, and are used for garnitures and soups.
No. 19. - Sow in April in rich soil, and transplant the following spring to permanent beds, in rows or drills, three feet apart and two feet between the plants. The first season will only give a partial crop, but as it is a perennial, after being once planted the beds will remain in bearing for years. They should be protected in winter by a covering of leaves or coarse manure.
No. 20. - Is the best for general culture and use. The edible portion is the undeveloped flower heads, which should be used before they begin to open, and the stalk should then be cut to the ground, for if the flowers expand they weaken the plant. In the large Globe the buds are large - nearly round; scales deep green, shading to purple, very thick and fleshy, the bottom of which is the edible part.
No. 21. - Do not use Artichokes when they have developed. If once open they are not good for cooking. Cut off the stem, trim off the hard leaves around the bottom, and cut off the upper quarter of the Artichoke leaves. Then scoop out the fibrous part in the middle and put them in a pan of cold water acidulated. When thus prepared put them in boiling water, add a little salt and lemon juice, and cook until tender. When done drain them on a napkin.
No. 22. - Prepare one dozen Artichokes as in No. 21. Then put them in boiling water with a little salt and the juice of two lemons, cover the saucepan and let them boil for twenty-five minutes on a brisk fire. When ready to serve drain them on a napkin, upside down, so as to absorb all the moisture from them, then dish them up on a napkin, and serve the Hollandaise Sauce separately.
No. 23. - Prepare the Artichokes same as for Hollandaise, and serve the butter sauce separately in a sauce bowl.
Continue to:
|
|
|
|
 |
|