To dry Artichoke Bottoms

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
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Instructions (3)
  1. Gather the largest firm artichokes when in season, cut off the stalks, and boil them till the leaves and choke can be taken away.
  2. Afterwards put them on a baking plate and set them in a very slow heated oven, or hang them up in a warm place to dry, and when perfectly so put them into paper bags.
  3. When they are wanted for use lay them in warm water and salt, and when pliable trim them neat, braise them in stock and lemon juice, which will preserve them white, and when they are done enough, if for ragout, cut them into pieces; if for dishes, serve them whole with good cullis sauce over them.
Original Text
To dry Artichoke Bottoms. Gather the largest firm artichokes when in season, cut off the stalks, and boil them till the leaves and choke can be taken away. Afterwards put them on a baking plate and set them in a very slow heated oven, or hang them up in a warm place to dry, and when perfectly so put them into paper bags. When they are wanted for use lay them in warm water and salt, and when pliable trim them neat, braise them in stock and lemon juice, which will preserve them white, and when they are done enough, if for ragout, cut them into pieces; if for dishes, serve them whole with good cullis sauce over them. [244]
Notes
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