Wrap the stuffed artichokes in thin slices of bacon; string
them, and set them in a saucepan prepared for braising. Braise
them gently with white wine, and cook them well.
When about to serve them, remove the string and the bacon,
and dish them.
Strain the braising-liquor, and clear it of grease; thicken it
with the necessary quantity of good half-glaze sauce; reduce
it sufficiently to produce only a very little sauce, and pour the
latter over the artichokes.
2029—CCEURS D’ARTICHAUTS A LA CLAMART
Select some very tender small artichokes, and trim them.
Set them in a buttered cocotte, with a small quartered
carrot and three tablespoonfuls of freshly-shelled peas to each
artichoke, add a large faggot and a little water, and salt
moderately✪ Coeurs D’Artichauts A La Clamart. Cover and cook gently in a steamer. When about
to serve, withdraw the faggot, and slightly thicken the liquor
with a little manied butter.
Serve the preparation in the cocotte.
VEGETABLES AND FARINACEOUS PRODUCTS 625
2030—ARTICHOKES WITH DIVERS SAUCES
Cut the artichokes evenly to within two-thirds of their
height; trim them all round; string them, and plunge them
into slightly-salted boiling water✪ Artichokes With Divers Sauces. Cook them rather quickly;
drain them well, just before serving them, and remove the
string.
Dish on a napkin, and send a butter, a Hollandaise, or a
mousseline sauce, &c., at the same time.
When artichokes, cooked in this way, have to be served
cold, remove their chokes, dish them on a napkin, and send
a Vinaigrette sauce separately.
2031—ARTICHAUTS A LA PROVENCALE
Select some very small Provencal artichokes; trim them, and
put them in an earthenware stewpan containing some very hot
oil. Season with salt and pepper; cover the stewpan, and
leave to cook for about ten minutes.
Then add, for each twelve artichokes, one pint of very tender,
freshly-shelled peas, and a coarse julienne of one lettuce✪ Artichauts A La Provencale.
Cover once more, and cook gently without moistening. The
moisture of the peas and the lettuce_suflices for the moistening,
provided the stewpan be well covered and the fire be not too
fierce—both of which conditions are necessary to prevent
evaporation on too large a scale.
2032—QUARTIERS D’ARTICHAUTS A L’ITALIENNE
Turn, trim, and quarter some fair-sized artichokes. Trim
the quarters, removing the chokes therefrom; rub them with
a piece of lemon to prevent their blackening; plunge them one
by one into fresh water; parboil and drain them. This done,
set them in a sautépan on a litter of aromatics, as for braising;
make them sweat in the oven for seven or eight minutes;
moisten with white wine; reduce the latter; and moisten again,
to within half their height, with brown stock✪ Quartiers D’Artichauts A L’Italienne. Cook gently
in the oven until the quarters are very tender.
When about to serve, set them in a vegetable dish; strain
the cooking-liquor; clear it of grease, and reduce it; add an
Italian sauce to it, and pour this sauce over the quartered
artichokes.
2033—FONDS D’ARTICHAUTS FARCIS
Select some medium-sized artichokes; clear them of their
leaves and their chokes; trim their bottoms, rub them with
lemon to prevent their blackening, and cook them in a Blanc
(No. 167), keeping them somewhat firm.
After having drained them, stuff them with a little Duxelles✪ Fonds D’Artichauts Farcis,
sS
626 GUIDE TO MODERN COOKERY
prepared according to No. 224. Arrange them on a buttered
dish; sprinkle the Duxelles with fine raspings and a little
melted butter, and set in a hot oven for a gratin to form.
Serve a Madeira sauce at the same time.
2034—FONDS D’ARTICHAUTS A LA FLORENTINE
Prepare the artichoke-bottoms as above. ✪ Fonds D’Artichauts A La Florentine
Page 359 · 6 recipe records on this page
Presented as published in 1909. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Wrap the stuffed artichokes in thin slices of bacon; string them, and set them in a saucepan prepared for braising. Braise them gently with white wine, and cook them well.
When about to serve them, remove the string and the bacon, and dish them.
Strain the braising-liquor, and clear it of grease; thicken it with the necessary quantity of good half-glaze sauce; reduce it sufficiently to produce only a very little sauce, and pour the latter over the artichokes.
2029—CCEURS D’ARTICHAUTS A LA CLAMART
Select some very tender small artichokes, and trim them.
Set them in a buttered cocotte, with a small quartered carrot and three tablespoonfuls of freshly-shelled peas to each artichoke, add a large faggot and a little water, and salt moderately. Cover and cook gently in a steamer. When about to serve, withdraw the faggot, and slightly thicken the liquor with a little manied butter.
Serve the preparation in the cocotte.
2030—ARTICHOKES WITH DIVERS SAUCES
Cut the artichokes evenly to within two-thirds of their height; trim them all round; string them, and plunge them into slightly-salted boiling water. Cook them rather quickly; drain them well, just before serving them, and remove the string.
Dish on a napkin, and send a butter, a Hollandaise, or a mousseline sauce, &c., at the same time.
When artichokes, cooked in this way, have to be served cold, remove their chokes, dish them on a napkin, and send a Vinaigrette sauce separately.
2031—ARTICHAUTS A LA PROVENCALE
Select some very small Provencal artichokes; trim them, and put them in an earthenware stewpan containing some very hot oil. Season with salt and pepper; cover the stewpan, and leave to cook for about ten minutes.
Then add, for each twelve artichokes, one pint of very tender, freshly-shelled peas, and a coarse julienne of one lettuce.
Cover once more, and cook gently without moistening. The moisture of the peas and the lettuce suffices for the moistening, provided the stewpan be well covered and the fire be not too fierce—both of which conditions are necessary to prevent evaporation on too large a scale.
2032—QUARTIERS D’ARTICHAUTS A L’ITALIENNE
Turn, trim, and quarter some fair-sized artichokes. Trim the quarters, removing the chokes therefrom; rub them with a piece of lemon to prevent their blackening; plunge them one by one into fresh water; parboil and drain them. This done, set them in a sautépan on a litter of aromatics, as for braising; make them sweat in the oven for seven or eight minutes; moisten with white wine; reduce the latter; and moisten again, to within half their height, with brown stock. Cook gently in the oven until the quarters are very tender.
When about to serve, set them in a vegetable dish; strain the cooking-liquor; clear it of grease, and reduce it; add an Italian sauce to it, and pour this sauce over the quartered artichokes.
2033—FONDS D’ARTICHAUTS FARCIS
Select some medium-sized artichokes; clear them of their leaves and their chokes; trim their bottoms, rub them with lemon to prevent their blackening, and cook them in a Blanc (No. 167), keeping them somewhat firm.
After having drained them, stuff them with a little Duxelles,
sS
prepared according to No. 224. Arrange them on a buttered dish; sprinkle the Duxelles with fine raspings and a little melted butter, and set in a hot oven for a gratin to form.
Serve a Madeira sauce at the same time.
2034—FONDS D’ARTICHAUTS A LA FLORENTINE
Prepare the artichoke-bottoms as above.
Records on this page
Coeurs D’Artichauts A La ClamartArtichokes With Divers SaucesArtichauts A La ProvencaleQuartiers D’Artichauts A L’ItalienneFonds D’Artichauts FarcisFonds D’Artichauts A La Florentine