Artichokes, Jerusalem, Chips or Rings
Ingredients
Directions
Wash and peel the artichokes.
Cut them into rings or slices about ⅛ inch thick.
Soak the artichokes in cold water and then dry them.
Place them in a frying basket and plunge into boiling lard.
Fry until they are a nice light brown.
Remove from the oil and let them dry in front of the fire.
Sprinkle with a little coarse sea salt and serve very hot.
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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