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Artichokes--Jerusalem

Jerusalem artichokes boiled with skins on, then peeled and served in cream sauce.

From an old cookbook · modernised transcription
By Evora Bucknum Perkins · From a historical cookbook (Project Gutenberg) · 1 ingredients
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Artichokes--Jerusalem

Ingredients

Directions

Prepare and boil

  1. Wash artichokes.

  2. Peel artichokes before boiling, if desired.

  3. Boil artichokes with skins on until tender, 30–40 minutes.

  4. Drain the artichokes.

Slice and boil

  1. Peel artichokes and cut them into thick slices.

  2. Boil the slices for 15–20 minutes. Drain thoroughly.

Serve

  1. Serve the artichokes in rich cream sauce.

  2. Serve in cream, cream of tomato, or onion cream sauce.

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

What each ingredient does

Artichokes (in the method)
Main vegetable; boiling softens its starchy flesh until tender enough to slice and serve.

The step that matters

Drain thoroughly. Water left on the cooked slices thins the cream sauce and dilutes its flavour, so draining well keeps the sauce thick and rich.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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