Mrs Beetons Vegetables Revisited
Fried Artichokes
(Entremets, or Small Dish, to be served with the Second Course)
Artichokes
Batter
Wash the artichokes well, changing the water several times.
Trim away the leaves from the bottom.
Cut off the stems and put them into boiling water, to which have been added salt and a small amount of bicarbonate of soda.
Keep the saucepan uncovered and allow to boil quickly until tender.
Test by using a fork, or by trying if the leaves can be easily removed.
Take them out, drain them for a minute or two.
Rub them with lemon juice, to keep them white.
When they are quite tender, take them up, remove the chokes and divide the bottoms.
Dip each piece into batter, fry them in hot lard or dripping.
Garnish the dish with crisped parsley.
Serve with plain melted butter.
Time: 20 minutes to boil the artichokes, 5 to 7 minutes to fry them...
Sufficient: 5 or 6 for 4 or 5 persons.
Seasonable from July to the beginning of September.
FRIED ARTICHOKES
(Entremets, or Small Dish, to be served with the Second Course)
1081. INGREDIENTS - 5 or 6 artichokes, salt and water: for the batter, 1/4 lb. of flour, a little salt, the yolk of 1 egg, milk.
Mode - Trim and boil the artichokes by recipe No. 1080, and rub them over with lemon-juice, to keep them white. When they are quite tender, take them up, remove the chokes, and divide the bottoms; dip each piece into batter, fry them in hot lard or dripping, and garnish the dish with crisped parsley. Serve with plain melted butter.
Time - 20 minutes to boil the artichokes, 5 to 7 minutes to fry them.
Sufficient - 5 or 6 for 4 or 5 persons.
Seasonable from July to the beginning of September.
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