A Fricasy of Artichoke-Bottoms

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (3)

artichoke-bottoms either dried or pickled ↝ Artichoke [Other vegetables and combinations]
a little cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
a piece of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]

Instructions (4)

If dried, lay them in warm water for three or four hours, shifting the water two or three times.
Have ready a little cream, and a piece of fresh butter, stirred together one way over the fire till it is melted.
Put in the artichokes.
When they are hot, dish them up.

Original Text

A fricasy of Artichoke-Bottoms.
TAKE them either dried or pickled; if dried, you must lay them
in warm water for three or four hours, shifting the water two or three
times; then have ready a little cream, and a piece of fresh butter,
stirred together one way over the fire till it is melted, then put in the
artichokes, and when they are hot dish them up.

Notes

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