ARTICHOKES A L'ITALIENNE

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861

Source: The Book of Household Management
Time: Cook: 25 min Total: 25 min
Yield: 1.0 side-dish
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (4)

4 or 6 artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
about 1/2 pint of good gravy

Instructions (4)

Trim and cut the artichokes into quarters.
Boil them until tender in water mixed with a little salt and butter.
When done, drain them well, and lay them all round the dish, with the leaves outside.
Have ready some good gravy, highly flavoured with mushrooms; reduce it until quite thick, and pour it round the artichokes, and serve.

Original Text

ARTICHOKES A L'ITALIENNE.

1083. INGREDIENTS.—4 or 6 artichokes, salt and butter, about 1/2 pint of good gravy.

Mode.—Trim and cut the artichokes into quarters, and boil them until tender in water mixed with a little salt and butter. When done, drain them well, and lay them all round the dish, with the leaves outside. Have ready some good gravy, highly flavoured with mushrooms; reduce it until quite thick, and pour it round the artichokes, and serve.

Time.—20 to 25 minutes to boil the artichokes.

Sufficient for one side-dish.

Seasonable from July to the beginning of September.

CONSTITUENT PROPERTIES OF THE ARTICHOKE.—According to the analysis of Braconnet, the constituent elements of an artichoke are,—starch 30, albumen 10, uncrystallizable sugar 148, gum 12, fixed oil 1, woody fibre 12, inorganic matter 27, and water 770.

Notes

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