The French Artichoke
Ingredients
Directions
Select small, green artichokes with no brown or dry leaves.
If desired, remove the choke by cutting out the stem and using a sharp knife to cut around the base of the choke.
Trim the top of the artichoke.
Wash the artichokes and soak them in salted water for 30 minutes.
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.
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