How To Cook Artichokes

Artichokes are fit to eat only when young and tender. Such as are intended for l'estouffade, or la barigoule, or plain boiled, must be full grown; the sprouts are used when to be fried it la Provencale, a l'Italienne, etc. You ascertain that they are good, by the stalks breaking without being thready.

Artichokes Au Naturel

According to the size of your dish, boil a certain quantity of artichokes in salt and water only, after having washed them in several waters; remove all the insects that swarm about the leaves, and trim them of all the bad leaves; ascertain whether they are done enough, either with the point of a knife, or by tearing off one of the leaves. If the knife penetrates, or the leaf comes off with facility, then you may be certain that the artichoke is done. Shift it instantly into cold water, that you may take out all the inside; first take off the top all of a lump, then empty the choke, set the top on again, and send up as hot as possible, with a sauce blanche, or French melted butter in a sauce-boat.

Artichokes A L' Estouffade

These are prepared as in No. 1, but boil them only till you are enabled to empty them of all the choke. When emptied drain them well. Then have some olive oil boiling, in which fry the surface of the leaves. When they are of a fine brown colour, wipe off all the oil, and mark the artichokes in a stew-pan trimmed with layers of fat bacon, and a few slices of ham; powder each artichoke with a little salt, and add to them a few carrots, onions, and a clove. Next cover them with thin layers of lean bacon. One single spoonful of broth will be sufficient to moisten the whole. There must be but a very small fire underneath, and a very brisk one on the top. The artichokes will be done in three-quarters of an hour's time, if they are young and tender; but as not unfrequently there are old ones among the number, it is better to ascertain with the point of a knife whether they are really done enough. Next drain all the grease, dish them, and send up with an Espagnole and the juice of a lemon in the inside of each of them.

Artichokes A La Barigoule

Are prepared in every respect like those of No. 2. Only have some sweet herbs, such as mushrooms, shalots, and parsley chopped very fine, which you fry white in a little butter. When they are done, without being made too dry, season with pepper, salt, and the juice of a lemon. Then divide those herbs, and put them inside the artichokes, which you stew as above. When done, drain them from the fat upon a clean towel, and send up with a brown Italienne in the inside.

Artichokes A La Provencale

Choose some artichokes that are very tender, cut them into four equal quarters, pare them nicely, and rub them over with some lemon, that they may preserve their white colour. Throw them into cold water, the quantity to be in proportion to the size of the dish in which you are to serve the entremets. Trim a stew-pan with a little olive oil, salt, and pepper, then put the artichokes all round, and set the whole to stew over some red-hot ashes, or to bake in a moderately hot oven. When done, drain the artichokes, and serve them up with French melted butter in them, to which you add a little glaze, and the juice of a lemon; or otherwise some Espagnole worked with a small lump of butter, and the juice of a lemon.

Fried Artichokes

Let the artichokes be tender, and cut into quarters as above. Rub them over with lemon to keep them white. When they have been well washed and drained, so that not a single drop of water remains, throw them into an earthen pan with some pepper, salt, and the juice of a lemon. Next take four spoonfuls of flour, three entire eggs, a tea-spoonful of olive oil, and keep stirring the whole with a wooden spoon till the leaves are well imbued. Then have' some dripping, which must not be too hot, so that the artichokes may be done through of a fine brown colour. Throw the artichokes into the dripping piece after piece, and use a skewer to prevent their sticking together. When; they are done and crisp, lay them on a towel to drain, and send them up with fried crisp green parsley.

Artichokes A L' Ltalienne

These are also to be cut into quarters, and boiled in water enough to enable them to swim with ease, with a little salt and butter. When done, drain them well, and lay them all round the dish with the leaves outwards. Then take some Italienne, with which you mix a small bit of butter, and pour the sauce over the part that is to be eaten, but not over the leaves.