780. Artichokes

Cut away the outside leaves and make the stalk as even as possible, put them into boiling water with some salt, if they are very young they will be tender in half an hour, if rattier old they will require an hour before they are thoroughly tender, drain and trim the points of the leaves, serve with melted butter.

They are better for being kept two or three days.

781. Jerusalem Artichokes

Pare them after being well washed, very smooth and of some kind of shape, boil them in milk and water, pay great attention to them, as if not taken up the time they are soft they will break; they are served up with various kinds of sauces, white and brown, or fried in butter, and dished upon a napkin with fried parsley.

782. Artichokes A La St. Cloud

Trim and boil them until the chokes come out; then drain and let them cool; have ready as many small pigeons, stewed and well seasoned, as you hare artichokes, each of which must be stuffed with a pigeon; dip them in a good batter made of flour, eggs, a spoonful of oil, and a little salt; fry it in a hot pan with plenty of dripping.

783. Leaf Artichokes

About six artichokes will do for a dish, cut the bottoms even off, trim the top leaves off to a point, cut off the end of the leaves at the point, boil them about an hour if not very young, send melted butter in a boat.

784. Artichoke Bottoms

Are prepared in a variety of fashions. The way is to parboil the artichokes and remove the leaves and chokes,also, lay the bottoms into jars with a good brine, tie them over, and let them remain until required for use, or dry them in an oven, and keep them in close covered jars.

When they are to be dressed, soak them in warm water at least two hours and a half, then stew them in a good gravy, or boil them plainly, and eat them with melted butter, or instead of melted butter pour into each bottom a spoonful of tomato sauce. They are sometimes added to ragouts or meat pies.

785. Artichoke Bottoms

If dried you must soak them well for some time, then stew them in some good second stock until tender, take up the artichokes and reduce the stock, add to it a little brown sauce seasoned with pepper, salt, and sugar, a few green peas in the middle of each or alternately, some scooped turnips boiled and put into each, glaze the artichokes before you add those to them, sauce in the dish.

786. Artichokes Fried

Divide the artichoke into four parts, trim the leaves cleverly and remove the chokes; put them into scalding water to blanch, and keep them there until nearly tender, let them drain, make a pickle of oil and vinegar well mixed, pepper and salt; let them remain two hours, dip them into some rich batter, and having the pan prepared with boiling lard, fry them and send them to table on a napkin.

787. Artichoke Salad. - French Receipt

The artichokes should be very young, the choke having scarcely formed, clean them and let them soak thoroughly, drain them, take off the stalks close and even, and send them to table with the vegetables to form the salad. This is a favourite mode in Paris of dressing them.