Artichokes

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (1)
Instructions (9)
  1. Boil the artichokes just so as you can pull off the leaves and the choke.
  2. Cut them from the stalks.
  3. Lay them on tin plates.
  4. Set them in a very cool oven and repeat until they are quite dry.
  5. Put them into a stone pot and tie them down.
  6. Keep them in a dry place.
  7. When you use them, lay them in warm water until they are tender.
  8. Shift the water two or three times.
  9. Cut them into little pieces and add them to sauces just before the sauce is enough.
Original Text
BOIL them just so as you can pull off the leaves and the choke, cut them from the stalks, lay them on tin plates, set them in a very cool oven, and repeat it till they are quite dry; then put them into a stone pot, and tie them down. Keep them in a dry place; and when you use them, lay them in warm water till they are tender. Shift the water two or three times. They are fine in almost all sauces cut to little pieces, and put in just before your sauce is enough.
Notes
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