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Preserved Artichokes

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Preserved Artichokes

Ingredients

Directions

  1. Cook the artichokes until half done.

  2. Separate the leaves from the fur and preserve the fleshy part called 'the bottom.'

  3. Turn the artichoke bottoms into cold water while still warm to make them firm.

  4. Place them in the oven four times until they become thin, hard, and transparent.

  5. Serve raw with salad sauce.

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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