Home › The Principles of Cookery › Artichokes, Jerusalem, Boiled

Artichokes, Jerusalem, Boiled

Peel the artichokes, and throw each root into cold water and vinegar immediately, to preserve the colour. Put them into boiling water, with a little salt, until sufficiently tender for a fork to pass through them easily, then pile them on a dish, and serve as hot as possible with melted butter or white sauce poured over. Time to boil, about twenty minutes. They should be tried with a fork frequently after a quarter of an hour, as they will become black and tasteless if allowed to remain on the fire longer than necessary. Allow two pounds for a tureen. Probable cost, 2d. or 3d. per pound.