Artichokes—“Jerusalem Chips.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (5)

artichoke roots ↝ Burdock root, raw [Vegetables and Vegetable Products]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
fresh lard ↝ Lard [Fats and Oils]
salt ↝ Salt, table, iodized [Spices and Herbs]
salsify

Instructions (2)

Clean the artichoke roots, peel them; wash them in water, with a squeeze of lemon juice; dry them well on a cloth, then cut in slices size of 1s., or if you prefer of 1d., and drop them into cold water to keep white; strain them on a sieve; dry in a cloth; fry in fresh lard to a gold colour like potatochips.
Before dishing and when they are still in the frying basket, dust them with salt like whitebait.

Original Text

Artichokes—“Jerusalem Chips.”
Clean the artichoke roots, peel them; wash them in water, with a squeeze of lemon juice; dry them well on a cloth, then cut in slices size of 1s., or if you prefer of 1d., and drop them into cold water to keep white; strain them on a sieve; dry in a cloth; fry in fresh lard to a gold colour like potatochips. Before dishing and when they are still in the frying basket, dust them with salt like whitebait.
You can cook salsify this way, but must blanch that first, as it is tougher.

Notes

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