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Side Dishes
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(Artichokes, Boiled)
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Artichokes, Fried
(Entremets, or Small Dish, to be served with the Second Course.)

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
  1. 5 or 6 artichokes
  2. salt
  3. water
  4. 1/4 lb. of flour
  5. the yolk of 1 egg
  6. milk
  7. lemon juice
  8. lard
  9. butter
  10. parsley

Directions
  1. Wash the artichokes well in several waters
  2. See that no insects remain about them, and trim away the leaves at the bottom
  3. Cut off the stems and put them into boiling water, to which have been added 1 heaped tablespoonful of salt
  4. 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
  5. Take them out, let them drain for a minute or two
  6. Rub them over with lemon-juice, to keep them white
  7. Remove the chokes, and divide the bottoms
  8. Mix the flour, a little salt, the yolk of 1 egg and milk into a smooth batter
  9. Dip each piece into batter
  10. Fry them in hot lard or dripping
  11. Garnish the dish with crisped parsley
  12. Serve with plain melted butter

Source: The Book of Household Management by Isabella Beeton (1859)


Recipe Page
All Recipes
Side Dishes
Previous
(Artichokes, Boiled)
Next
(Asparagus Peas)

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