1165. ARTICHOKES, WITH BUTTER SAUCE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 45 min Total: 45 min
Yield
6.0 artichokes
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (5)
  1. Trim the bottoms of six artichokes, cut off the tips of the leaves, and boil them in water with a little salt, for about three-quarters of an hour.
  2. When done, drain them upon a sieve, and immerse them in cold water for five minutes.
  3. Loosen the fibrous substance in the inside with the handle of a table-spoon, and after this has been all removed from the artichokes, put them back into some hot water for a few minutes to warm them through.
  4. Drain them upside-down upon a napkin to absorb all the moisture, and then dish them up on a napkin.
  5. Pour a little butter sauce (No. 71) inside each, and send up some of the sauce in a boat.
Original Text
1165. ARTICHOKES, WITH BUTTER SAUCE. TRIM the bottoms of six artichokes, cut off the tips of the leaves, and boil them in water with a little salt, for about three-quarters of an hour; when done, drain them upon a sieve, and immerse them in cold water for five minutes; loosen the fibrous substance in the inside with the handle of a table-spoon, and after this has been all removed from the artichokes, put them back into some hot water for a few minutes to warm them through; drain them upside-down upon a napkin to absorb all the moisture, and then dish them up on a napkin; pour a little butter sauce (No. 71) inside each, and send up some of the sauce in a boat.
Notes
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