Artichokes have never become so popular in this country as to have produced a long list of varieties.
The budartichokes should be separated and set fully 3 ft.
Artichokes should be laid about six hours in a very strong brine of salt and water.
A pretty way of serving Jerusalem artichokes as an entremets, or second course dish, is to shape the artichokes in the form of a pear, and to serve them covered with white sauce, garnished with Brussels sprouts.
Wash the artichokes well in several waters; see that no insects remain about them, and trim away the leaves at the bottom.
Boil the artichokesas in the preceding recipe until tender; drain and press the water from them, and beat them up with a fork.
When thoroughly mashed and free from lumps, put them into a saucepan with the butter and a seasoning of white pepper and salt; keep stirring over the fire until the artichokes are quite hot, and serve.
Wash, peel, and shape theartichokes in a round or oval form, and put them into a saucepan with sufficient cold water to cover them salted in the above proportion.
Trim and cut the artichokes into quarters, and boil them until tender in water mixed with a little salt and butter.
Then take the Bottoms of three or four Artichokes boil'd tender, and cut in Dice; and lay these likewise amongst the Meat.
Concerning the gathering, and orderingArtichokes for drying.
Having chosen your Artichokes according to the above Directions, cut the Bottoms, with a sharp Knife, clear of their Leaves and their Chokes, flinging them immediately into cold Water, to prevent their turning black.
It is a common practice in France to eat the small Heads of Artichokes raw, with Vinegar, Pepper, and Salt; the Method is to pull off the single Leaves, and dip the fleshy part of the Leaves into it and eat that.
In Holland I have often eaten the small Suckers of Artichokes fry'd, which have made an agreeable Dish.
Boil some artichokes till about half done, and then take off the leaves and the choke.
Jerusalem artichokes for pickling, July and August, and for three months after.
If asparagus or artichokes are in season, you may boil these, and add them to your fricassee.
Melted butter also makes a delicious sauce for the artichokes if they are eaten hot.
Drop the artichokes into boiling water and cook until tender, which will take from thirty to fifty minutes, then take up and remove the choke.
Then add to each dozen artichokes one small can of American peas, and one head of lettuce salad sliced very thin.
Trim the bottoms of four fresh artichokes and put a little terrine de foie gras in each, and keep hot.
Broil some small tenderloin steaks, place on a platter, lay a slice of broiled tomato on top of each, and garnish with the bottoms of fresh artichokes filled with Parisian potatoes.
Cut four large artichokes in quarters, remove the fuzzy parts on the inside, and immediately rub the quarters with lemon so they will not become black.
Arrange in a circle in a salad bowl, and in the center put four buttons of artichokes cut in the same manner.
To prepare Jerusalem artichokes for boiling pare and slice thin into cold water to prevent turning dark, boil in salted water, season and serve with drawn butter or a good sauce.
Add a half cupful of meat stock, thicken with a little flour and butter, and boil three minutes, squeeze a little lemon juice into it, add a sprinkling of parsley and a dash of pepper, pour over the artichokes and serve.
Wash artichokes, put 1 tablespoon vinegar into basin of water and keep artichokes in it as much as possible while paring them, to preserve their whiteness.
December 20 Lentil Soup Roast Loin of Pork Apple Sauce Potato Balls Artichokes Celery and Pineapple Salad *Sultana Pudding Coffee *Sultana Pudding--Line shallow dish with plain pastry, put in bottom layer of sultana raisins.
Remove from fire, add egg beaten with cream and lemon juice, pour over artichokes and sprinkle parsley over top.
She pushed him from her quickly as the shadowy form of Betty appeared in a little path between the artichokes and raspberry canes.
Benham found himself with Amanda upon a side path, a little isolated by some swaggering artichokes and a couple of apple trees and so forth from the general conversation.
Toss some cooked peas in butter, then mix them in cream and taking up your artichokes again put in your cream and peas in the center of each, as much as you can get in.
The cream is not necessary for this dish to be a good one, but the artichokes and peas must both be young.
Boil six artichokes in water and salt until quite tender, take the leaves off and trim the bottom until all the hard part is off and the artichoke has a round appearance; cut each in four pieces, put them in a good demi-glace (No.
Dress and dish twelve cotelettes as before, have ready the following sauce: scoop forty scoops of Jerusalem artichokes the size of the turnips in the last, and proceed exactly the same, using white sauce (No.
Roast two spring chickens in vegetables as before, prepare forty Jerusalem artichokes and dress in a border round the dish, as directed for noix de veau à la Palestine (No.
Prepare and cut theartichokes as above; put an ounce of butter, and a quarter do.
Take a dozen fine Jerusalem artichokes, boil till tender, let the water strain off, and when cold cut them in quarters, and pour over a fine salad mixture; the artichokes should lay in the sauce half an hour before serving.
The water is drained off from corn on the cob, asparagus, artichokes and unpeeled beets.
The Jerusalem artichokes are dressed like potatoes.
They turned up the rising ground towards the city wall, and leaving on the left the gardens in which Jerusalem artichokes did not grow, they came to the pool of Siloam.
That's where the Jerusalem artichokes are grown, I suppose.
My artichokes have been waiting for you," I laughed; "they are nearly strangled with weeds.
The owners o' them artichokes expect to get half a dollar apiece for 'em in New York, Scraggsy.
Peel and cut the artichokesin the shape of a pear; cut a piece off the bottom of each, that they may stand upright in the dish, and boil them in salt and water until tender.
When thoroughly mashed and free from lumps, put them into a saucepan with the butter and a seasoning of white pepper and salt; keep stirring over the fire until the artichokesare quite hot, and serve.
Wash, peel, and shape the artichokes in a round or oval form, and put them into a saucepan with sufficient cold water to cover them, salted in the above proportion.
It was all very good, but it seemed hardly right to eat the sparrows, besides, there was scarcely as much on one of them as there had been on one of the artichokes at the caserma.
The corporal clinked glasses with me and said that the wine was better than that at the locanda, wherein I agreed with him, but I did not tell him I found the artichokes a little uninteresting.
The artichokes were beginning to lose their attractions for every one, so I took out a packet of cigarettes and offered them round.
The Litany has, however, the advantage that it comes only one at a time, we do not kneel down to a whole plateful of it; on the other hand, there was wine with the artichokes and they were free from any trace of morbid introspection.
The above list will hopefully give you a few useful examples demonstrating the appropriate usage of "artichokes" in a variety of sentences. We hope that you will now be able to make sentences using this word.
