Artichokes Preserved In Quarters

No. 54 - Use middle sized Artichokes. Cut off the stem and trim off all the hard leaves. Cut them in quarters, remove all the fibrous part, round off the bottoms, trim off the edges of the remaining leaves, and parboil them for five minutes. Then immerse in cold water. Rub each piece with a lemon, and cook them in a preparation, same as Artichoke Bottoms, No. 55, and proceed in the same way. Add the juice of two lemons in each quart can, and solder on the cover. Then boil the cans in a hot water bath for one hour.

Artichoke Bottoms, Preserved In Cans

No. 55. - Prepare and clean the Artichokes as in No. 35. When all are cut and free from all fibrous parts, rub them well with a lemon. Parboil them for five minutes, then immerse in cold water. Have ready on the fire a saucepan, in which put a quarter of a pound of melted butter, and the same quantity of flour. Mix them well together, adding two quarts of boiling water, stirring all well until it boils. Then add the juice of three lemons and let boil slowly for twenty minutes, adding the Artichokes. Then cover the saucepan and cook slowly for fifteen minutes. Then take it off of the fire and let it get cold. Take out one Artichoke after another, and dip in lukewarm water. Dry them on a napkin and place in quart tin cans, each to be done the same way, and then covered with cold boiled water slightly salted. Add the juice of two lemons to each can. Solder the cover, and boil in hot water bath for one hour and a half.

Artichoke Puree, Preserved

No. 56. - Prepare the Artichoke bottoms as in No. 35. Use lemon juice in place of vinegar to keep them white. When they are cooked drain them on a napkin, rub them through a fine sieve, put the puree in pint tin boxes, solder on the cover, and boil in hot water bath for one and one-half hours. When ready to use the preserved puree open the can, and put the puree in a saucepan with half its quantity of Cream, or Allemande sauce. When thoroughly warmed, season with salt, pepper, nutmeg, and a pinch of sugar. Before serving add a piece of butter, mixing it well until the butter is melted.