Artichoke Bottoms à la Barigoule

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

globe artichokes ↝ Artichokes, (globe or french), raw [Vegetables and Vegetable Products]
plenty of cold water ↝ Water, tap [Tap water]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
boiling water, seasoned as before ↝ Water, tap [Tap water]
half a pound of chopped ham ↝ Ham [Cold cuts and cured meats]

Instructions (3)

Cut the top ends from the globe artichokes and put them in a stewpan to blanch, with plenty of cold water, a pinch of salt, and the juice of a lemon.
When they come to the boil strain, and then put them again in boiling water, seasoned as before, for ten minutes, and boil; take up, pull out the choke, and drain.
Put in a saucepan half a pound of chopped ham or:

Original Text

Artichoke Bottoms à la Barigoule.
(Fonds d'Artichauts à la Barigoula.)

Cut the top ends from the globe artichokes and put them in a stewpan to blanch, with plenty of cold water, a pinch of salt, and the juice of a lemon. When they come to the boil strain, and then put them again in boiling water, seasoned as before, for ten minutes, and boil; take up, pull out the choke, and drain. Put in a saucepan half a pound of chopped ham or:

Notes

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