169. Artichokes - Genevoise

Cut six young artichokes lengthwise; remove stems, outer leaves and chokes, and cut the tops off. Soak in vinegar and water a few minutes, parboil, drain on a cloth and dip in batter (No. 446), to which add a tablespoon of brandy. Fry in deep fat and garnish with lemon.

170. Artichokes Al Forno

Prepare six fine artichokes, as in No. 169, boiling a little longer. Chop fine two slices of salt pork and a shaving of garlic; add a tablespoon of grated Parmesan, a saltspoon of cayenne, a teaspoon of olive oil and blend together with an unbeaten egg. Press the leaves open, place in a casserole and press the paste into the hearts and between the leaves. Pour a little hot water over, cover and bake in a moderate oven half an hour.

171. Artichokes A L'Huile - Italian

Cut the stalks, outer leaves and tips from six large young artichokes. Wash and cook for ten minutes in boiling water and a spoonful of vinegar. Then drain and hold under the faucet to force open the leaves. Place in a casserole. Cover with a cup of olive oil, a teaspoon of vinegar, salt and paprika. Cover closely and bake in a slow oven until well done and the liquid partly absorbed. Serve in casserole hot or cold.

172. Artichoke Torta - Genevoise

Boil six young artichokes until tender; remove the stems, coarse leaves, tips and chokes and chop the rest coarsely. Season with salt, pepper, a little lemon juice and bind together with the beaten yolk of an egg and four tablespoons of thick cream. Line a deep pie plate with puff-paste and spread with the mixture. Wet a spoon and make six deep depressions with the back of it on the surface. Break an egg in each, season with salt and pepper, then cover with a sheet of the paste, press the edges well together and bake in a fairly quick oven.

173. Artichokes - Venetian

Remove stems and half of the outside leaves from six small young artichokes, and cut off the tops. Parboil, drain and cut in quarters lengthwise. Make a thin batter of three eggs, a tablespoon of flour and one of milk, salt and paprika. Add the artichokes and turn into an omelette pan rubbed with garlic, in which a large tablespoon of olive oil has been heated. Toss until the batter has set without being too dry and serve at once.