Name: Fonds d'Artichauts a LA Macedoine
Ingredients: 8 artichokes; 3 pints boiling water; a little coarse sea salt; macedoine of vegetables (Art. 416)

Fonds d'Artichauts a LA Macedoine

Ingredients

8 artichokes
3 pints boiling water
a little coarse sea salt
macedoine of vegetables (Art. 416)

Directions

Prepare the artichokes

Cut off the stalks and remove all leaves from the artichokes.
Trim the artichokes to be perfectly round.

Cook and serve

Boil the artichokes in 3 pints of water with a little salt until thoroughly cooked.
Drain the artichokes and fill them with a macédoine of vegetables.
Serve very hot.

Recipe from a historical cookbook (Internet Archive).

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.

Explore the science

What each ingredient does

Artichokes: Form the edible base and hold the vegetable filling once the leaves are removed.
Macédoine of vegetables: Provides the filling, adding colour, texture and mild sweetness to the artichoke hearts.

“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.