1 cup (1/2 pt.) artichoke puree
1 cup (1/2 pt.) milk
2 eggs, separated
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon grated lemon rind
Mix artichoke puree with milk and beaten yolks of eggs, add seasonings, and fold in stiffly beaten whites of eggs. Pour into greased pudding dish and bake in moderate oven thirty minutes. Serve hot in the same dish. If preferred, the mixture may be baked in small molds.
To prepare the artichoke puree. First wash and brush artichokes, then peel them, and as each one is done, throw it into a bowl of clean cold water to which a few drops of vinegar have been added. Drain artichokes and throw into a saucepan of boiling salted water; boil with lid on pan until they are tender or easily pierced with a skewer. They may be boiled in milk, or milk and water, instead of plain water, and this can afterwards be used for soup or sauces. Or the artichokes may be steamed, but they will require a longer time to cook. Then take some of the cooked artichokes, rub through a sieve, and measure one cup; this makes the puree.