Artichokes, Jerusalem (Topinambours)

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Time
Cook: 20 min Total: 20 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (19)
Instructions (33)
  1. Wash and peel the Jerusalem artichokes, trimming them to a uniform size.
  2. Some cooks cut them into cones or balls, but this is wasteful; choose vegetables of similar size.
  3. Drop each trimmed artichoke into acidulated salt and water to prevent blackening.
  4. The cooking method depends on the age of the artichokes:
  5. For young artichokes, place them in boiling salted water (two tablespoonfuls of salt to the gallon of water).
  6. For mid-season artichokes, place them in warm salted water.
  7. For old artichokes, place them in cold water.
  8. Boil for about twenty minutes from the time the water returns to a boil.
  9. They should be quite tender when cooked.
  10. Drain and serve with white sauce.
Topinambours au jus
  1. If liked, lift the artichokes out when three-parts cooked.
  2. Finish them in rich brown stock or gravy.
Topinambours au four
  1. Lift the artichokes out when a little more than half cooked.
  2. Drain them and bake on a buttered tin.
  3. Serve with oiled or plain melted butter, a vinaigrette, or any sauce to taste.
T. au Parmesan
  1. When three-parts cooked, place the artichokes in a pan with a nice white sauce.
  2. Add one or more tablespoonfuls of grated Parmesan cheese, salt, and a dust of coralline pepper to the sauce.
  3. Simmer gently until cooked and serve.
T. à la crème
  1. Add half a gill of cream to the white sauce instead of cheese.
  2. Finish as for T. au Parmesan.
T. aux tomates
  1. When parboiled, finish the artichokes in a pan with a small pat of butter.
  2. Add enough tomato sauce to cover them well.
  3. Serve when cooked.
T. au gratin (Method 1)
  1. When cooked as before, slice the artichokes into a well-buttered silver or fireproof dish.
  2. Strewn with lightly baked breadcrumbs, grated cheese, pepper, salt, minced parsley, and a squeeze of lemon juice.
  3. Scatter a few morsels of butter over the top.
  4. Bake for ten to fifteen minutes and serve.
T. au gratin (Method 2)
  1. Have ready a purée of artichoke.
  2. Dilute it slightly with velouté or white sauce.
  3. Season it with freshly ground black pepper and salt.
  4. Turn the mixture into a well-buttered fireproof dish.
  5. Dust the top with freshly-grated cheese (a spoonful or so may be mixed with the purée if liked).
  6. Bake until the top is nicely coloured.
Original Text · last edited 4 days ago
Artichokes, Jerusalem (Topinambours).—These are really a sort of sunflower, and derive their name from the well-known sunflower habit of turning to the sun. They were introduced originally by the Spaniards from South America, and their French name is a corruption of that of the native tribe from which they were originally derived. To boil them, wash and peel them, trimming them as much to a size as possible. Some cooks cut them into cones, or balls, but this is a wasteful process, and it is best to choose the vegetables as much of a size as possible. Each must be dropped as trimmed into acidulated salt and water, or they will blacken. The method of cooking depends on their age. If young, put them on in boiling salted water (two tablespoonfuls of salt to the gallon of water); in the middle of the season put them on in warm salted water; and when they are old let the water be cold. They take about twenty minutes boiling from the time the water boils up after they are put in, and should, when cooked, be quite tender. Drain them and serve with white sauce over them. If liked they can be lifted out when three parts cooked, and finished off in rich brown stock or gravy, when they are known as Topinambours au jus. Or lift them out when a little more than half cooked, drain them and bake on a buttered tin, serving them with oiled or plain melted butter, or either a vinaigrette, or any sauce to taste. These are known as topinambours au four. Or again, when three parts cooked, put them into a pan with a nice white sauce, to which you have added one or more tablespoonfuls of grated Parmesan cheese, salt, and a dust of coralline pepper, and let them simmer gently till cooked, when they are served as T. au Parmesan. If half a gill of cream be added to the sauce instead of the cheese, and they are finished as before, they are known as T. à la crème. Or if when parboiled, they are finished in a pan with a small pat of butter and enough tomato sauce to cover them well, they are when cooked, served as T. aux tomates. If, when cooked as before, they are sliced into a well-buttered silver or fireproof dish, strewn with lightly baked breadcrumbs, grated cheese, pepper, salt, minced parsley, and a squeeze of lemon juice, a few morsels of butter scattered over the top, and baked for ten to fifteen minutes, they are served as T. au gratin, a name also applied to the following: Have ready a purée of artichoke, dilute it slightly with velouté or white sauce, season it with freshly ground black pepper and salt, and turn it into a well-buttered fireproof dish, dust it with freshly- grated cheese (a spoonful or so may be mixed with the purée if liked), and bake till the top is nicely coloured.
Notes
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