There are many ways of cooking arti- Artichoke. chokes ; but as in the case of nearly all vegetables, the simplest is the best. The artichokes should be green and crisp ; if old, or if cooked after they have been picked some time, they will be VEGETABLES. 533 unsatisfactory. If the leaves be brown and dry, the artichokes will be dark and tough, and it does not pay to buy or to cook them when in that condition. In buy- ing the vegetable select the small green heads rather than the large ones that have leaves with broken and dark edges. When very small and tender, the artichoke may be served raw as a salad. The vegetable consists of three parts, — the bottom, leaves, and choke. The first two parts alone are used ; the choke may be removed or not, as one pleases. Only the base of the leaves is edible. If the choke is to be removed, cut out the stem and save it, and with the point of a sharp knife cut around the base of the choke and draw the choke out. Trim the top of the artichoke. When this has been done, wash the vege. table, and soak it for half an hour in salted water, — one table- spoonful of salt to two quarts of water. Artichokes after Trimming. It will then be ready for cooking by any mode. If it is simply to be boiled, and served with a sauce, — which is decidedly the best mode, — press the stem back into the head, and put the vegetable into a stew-pan with boiling water enough to cover it. Add a teaspoonful of salt and two table-spoonfuls of lemon juice for every two quarts of water. A gentle boiling for half an hour will be a sufficient cooking unless the artichoke be very old ; in which case ten or fifteen minutes' extra cooking will be required. On taking from the water, drain well. Serve hot with Bechamel, Hollandaise, or butter sauce, or serve as a salad, with oil, vinegar, salt, and pepper. The sauce may be poured around the artichokes or served separately. The leaves of the artichoke are broken off with the 584 MISS PARLOA'S KITCHEN COMPANION. fingers, and the base, or fleshy end, is dipped into the sauce. When the heads are small, there should be one for each person ; but when very large or expensive, they may be cut into two or more parts. Stuffed Artichokes. Trim four artichokes and remove the chokes. Boil them for half an hour in salted and acidulated water. On taking them from the water, drain them. Stuff them with a chicken force-meat, and arrange them in a shallow baking-pan. Baste well with white sauce, and bake in a moderate oven for half an hour, basting twice in that time with the sauce. Serve on a flat dish, with white sauce. The leaves must be trimmed very short when the arti chokes are to be stuffed. Artichoke Quarters with Dutch Sauce. Cut the leaves of the artichokes very short. Cut off the tops, and then cut in quarters. Kemove the chokes. Soak the quarters in salted water✪ Stuffed Artichokes for half an hour; then drain off all the water, and put the quarters in a stew- pan, with one table-spoonful Artichoke Quarters. °f butter' One ^spoonful of salt, one table-spoonful of lemon juice, and one pint of white stock for two artichokes. Simmer for half an hour. Drain the quarters, and arrange them in a shallow dish. Pour Dutch sauce around them, and serve. VEGETABLES. 535 Artichoke Bottoms with Hollandaise Sauce. ✪ Artichoke Bottoms with Hollandaise Sauce

AI-modernized reading of the original text

A modernized reading is not available for this page yet. You are seeing the original text.

There are many ways of cooking arti- Artichoke. chokes ; but as in the case of nearly all vegetables, the simplest is the best. The artichokes should be green and crisp ; if old, or if cooked after they have been picked some time, they will be VEGETABLES. 533 unsatisfactory. If the leaves be brown and dry, the artichokes will be dark and tough, and it does not pay to buy or to cook them when in that condition. In buy- ing the vegetable select the small green heads rather than the large ones that have leaves with broken and dark edges. When very small and tender, the artichoke may be served raw as a salad. The vegetable consists of three parts, — the bottom, leaves, and choke. The first two parts alone are used ; the choke may be removed or not, as one pleases. Only the base of the leaves is edible. If the choke is to be removed, cut out the stem and save it, and with the point of a sharp knife cut around the base of the choke and draw the choke out. Trim the top of the artichoke. When this has been done, wash the vege. table, and soak it for half an hour in salted water, — one table- spoonful of salt to two quarts of water. Artichokes after Trimming. It will then be ready for cooking by any mode. If it is simply to be boiled, and served with a sauce, — which is decidedly the best mode, — press the stem back into the head, and put the vegetable into a stew-pan with boiling water enough to cover it. Add a teaspoonful of salt and two table-spoonfuls of lemon juice for every two quarts of water. A gentle boiling for half an hour will be a sufficient cooking unless the artichoke be very old ; in which case ten or fifteen minutes' extra cooking will be required. On taking from the water, drain well. Serve hot with Bechamel, Hollandaise, or butter sauce, or serve as a salad, with oil, vinegar, salt, and pepper. The sauce may be poured around the artichokes or served separately. The leaves of the artichoke are broken off with the 584 MISS PARLOA'S KITCHEN COMPANION. fingers, and the base, or fleshy end, is dipped into the sauce. When the heads are small, there should be one for each person ; but when very large or expensive, they may be cut into two or more parts. Stuffed Artichokes. Trim four artichokes and remove the chokes. Boil them for half an hour in salted and acidulated water. On taking them from the water, drain them. Stuff them with a chicken force-meat, and arrange them in a shallow baking-pan. Baste well with white sauce, and bake in a moderate oven for half an hour, basting twice in that time with the sauce. Serve on a flat dish, with white sauce. The leaves must be trimmed very short when the arti chokes are to be stuffed. Artichoke Quarters with Dutch Sauce. Cut the leaves of the artichokes very short. Cut off the tops, and then cut in quarters. Kemove the chokes. Soak the quarters in salted water for half an hour; then drain off all the water, and put the quarters in a stew- pan, with one table-spoonful Artichoke Quarters. °f butter' One ^spoonful of salt, one table-spoonful of lemon juice, and one pint of white stock for two artichokes. Simmer for half an hour. Drain the quarters, and arrange them in a shallow dish. Pour Dutch sauce around them, and serve. VEGETABLES. 535 Artichoke Bottoms with Hollandaise Sauce.

Miss Parloa's kitchen companion