FRIED ARTICHOKES

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

Source: The Book of Household Management
Time: Cook: 25 min Total: 25 min
Yield: 4.0 – 5.0 persons
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (8)

5 or 6 artichokes ↝ Jerusalem-artichokes, raw [Vegetables and Vegetable Products]
salt and water: for the batter,—1/4 lb. of flour, a little salt, the yolk of 1 egg, milk. ↝ Salt, table, iodized [Spices and Herbs]
1/4 lb. of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
the yolk of 1 egg ↝ Egg, yolk only, raw [Eggs and omelets]
milk. ↝ Milk, NFS [Milk, reduced fat]

for frying

hot lard or dripping ↝ Lard [Fats and Oils]

for serving

plain melted butter. ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (6)

Trim and boil the artichokes by recipe No. 1080, and rub them over with lemon-juice, to keep them white.
When they are quite tender, take them up, remove the chokes, and divide the bottoms.
Dip each piece into batter.
Fry them in hot lard or dripping.
Garnish the dish with crisped parsley.
Serve with plain melted butter.

Original Text

FRIED ARTICHOKES.

(Entremets, or Small Dish, to be served with the Second Course.)

1081. INGREDIENTS.—5 or 6 artichokes, salt and water: for the batter,—1/4 lb. of flour, a little salt, the yolk of 1 egg, milk.

Mode.—Trim and boil the artichokes by recipe No. 1080, and rub them over with lemon-juice, to keep them white. When they are quite tender, take them up, remove the chokes, and divide the bottoms; dip each piece into batter, fry them in hot lard or dripping, and garnish the dish with crisped parsley. Serve with plain melted butter.

Time.—20 minutes to boil the artichokes, 5 to 7 minutes to fry them.

Sufficient,—5 or 6 for 4 or 5 persons.

Seasonable from July to the beginning of September.

Notes

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