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.
Ingredients
5 or 6 artichokes
salt
water
1/4 lb. of flour
the yolk of 1 egg
milk
lemon juice
lard
butter
parsley
Directions
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 1 heaped tablespoonful of salt
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
Rub them over with lemon-juice, to keep them white
Remove the chokes, and divide the bottoms
Mix the flour, a little salt, the yolk of 1 egg and milk into a smooth batter
Dip each piece into batter
Fry them in hot lard or dripping
Garnish the dish with crisped parsley
Serve with plain melted butter
Source: The Book of Household Management by Isabella Beeton (1859)
Artichokes, Boiled
