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📝 Description
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🥘 Ingredients
To each 1/2 gallon of water, allow 1 heaped tablespoonful of salt, a piece of soda the size of a shilling; artichokes. [Illustration: ARTICHOKES.]
👨🍳 Method
Wash the artichokes well in several waters; see that no insects remain about them, and trim away the leaves at the bottom. Cut off the stems and put them into _boiling_ water, to which have been added salt and soda in the above proportion. Keep the saucepan uncovered, and let them boil quickly until tender; ascertain when they are done by thrusting a fork in them, or by trying if the leaves can be easily removed. Take them out, let them drain for a minute or two, and serve in a napkin, or with a little white sauce poured over. A tureen of melted butter should accompany them. This vegetable, unlike any other, is considered better for being gathered two or three days; but they must be well soaked and washed previous to dressing.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at boiling artichokes this week, a humble vegetable that's often overshadowed by more glamorous greens. I found the process surprisingly soothing, like a culinary meditation. The artichokes bubbled away in their salty, soda-infused bath, transforming from prickly strangers to tender, yielding delights. The one detail that surprised me was the texture of the cooked leaves—they peeled away with such satisfying ease, revealing the heart beneath. It's a simple pleasure, but a profound one. This recipe is perfect for the weekend cook who enjoys a bit of old-school charm in the kitchen. The artichokes, served with a side of melted butter, are a delightful treat. I ended up eating them straight from the pot, drizzling the butter over each leaf as I went. It's a messy, indulgent affair, but one that I thoroughly enjoyed. If you're looking to impress with minimal effort, this is your dish. Just be prepared to get your hands a little dirty.
