A French Mode Of Cooking Artichokes
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📝 Description
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🥘 Ingredients
5 or 6 artichokes; to each 1/2 gallon of water allow 1 heaped tablespoonful of salt, 1/2 teaspoonful of pepper, 1 bunch of savoury herbs, 2 oz. of butter.
👨🍳 Method
Cut the ends of the leaves, as also the stems; put the artichokes into boiling water, with the above proportion of salt, pepper, herbs, and butter; let them boil quickly until tender, keeping the lid of the saucepan off, and when the leaves come out easily, they are cooked enough. To keep them a beautiful green, put a large piece of cinder into a muslin bag, and let it boil with them. Serve with plain melted butter.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this vintage artichoke recipe this week, eager to transport myself back to a time when cooking was an art form in itself. I found the process delightfully simple, yet imbued with a sense of ceremony that modern recipes often lack. The artichokes, nestled in a fragrant bath of salt, pepper, herbs, and butter, took on a beautiful green hue thanks to the muslin-wrapped cinder—a charming trick I'd never encountered before. The result was a dish that spoke to the weeknight cook seeking a touch of elegance without excessive effort. The artichokes were tender, the flavors melded beautifully, and the melted butter on the side added a rich finishing touch. I was particularly pleased with how the savoury herbs infused the water, leaving the artichokes with a subtle, aromatic flavour that wasn't overpowering. If you're looking to elevate your weekday meals with a bit of classic finesse, give this recipe a try—it's a wonderful way to enjoy artichokes at their best.
