ARTICHOKE

a plant resembling the thistle, which is cultivated for its flowering head, gathered before the flower expands. The edible portion is the fleshy part of the calyx-the "bottom" or basin of the blossom-and the base of the leaves of the flower. The flesh corresponds to what children call the "cheese" of the ordinary thistle. As eaten here, it is generally boiled before serving, but in Europe it is popular raw, seasoned only with salt and pepper.

If cut so as to leave an inch or two of stem, artichokes possess good keeping qualities, frequently remaining quite fresh for two weeks or longer under average retail conditions.

Canned artichokes, principally the fonds or "bottoms" only, are imported in large quan-ties from Italy and France. The small artichoke buds are used chiefly for garnishing.

The Jerusalem Artichoke (which see) is an entirely different plant.

added by the pass

Recipes that use artichoke

105 dishes across the Historical Foodie library call for artichoke.

The Epicurean · 101

No. 10 Dish Borders of Noodle Paste, Cooked Paste, Metal, English Paste or Gum Paste, Dish Bottoms, Foundations, Supports, Triangle for Dressing Tongues, Hatelets for Hot Removes and Entrees, Fancy Frills, and Favor Frills Bordures de Plat en Nouilles Pate Cuite, et en Metal, Pate Anglaise et Pastillage, Fonds de Plats et Supports, Crouton Triangle pour Dresser les Langues, Hatelets pour Releves et Entrees Chauds, Bouffettes et Manchettes
No. 1027 Lobster a la Britannia Homard a la Britannia
No. 1353 Sirloin of Beef a la Perrin Contrefilet de Boeuf a la Perrin
No. 1357 Sirloin of Beef with Jerusalem Artichokes Contrefilet de Boeuf aux Topinambours
No. 1401 Minions of Tenderloin of Beef a la Cheron Mignons de Filet de Boeuf a la Cheron
No. 1403 Minions of Tenderloin of Beef a la Fearing Mignons de Filet de Boeuf a la Fearing
No. 1442 Tenderloin of Beef a la Bareda—Whole Filet de Boeuf a la Bareda--Entier
No. 1454 Tenderloin of Beef a la Montebello—Whole Filet de Boeuf a la Montebello--Entier
No. 1460 Tenderloin of Beef a la Travers—Whole Filet de Boeuf a la Travers--Entier
No. 1466 Tenderloin of Beef with Vegetables—Whole Filet de Boeuf aux Legumes--Entier
No. 1468 Beef Tongue a la Soligny Langue de Boeuf a la Soligny
No. 1496 Veal Cutlets Plain and a la Georgina Cotelettes de Veau Nature et a la Georgina
No. 1509 Minion Fillets of Veal, with Puree of Artichokes Filets Mignons de Veau a la Puree d'Artichauts
No. 1559 Sweetbreads a la Marsilly Ris de Veau a la Marsilly
No. 1565 Sweetbreads a la Princesse Ris de Veau a la Princesse
No. 1570 Sweetbreads au Monarch Ris de Veau au Monarque
No. 1597 Mutton Cutlets a la Savary Cotelettes de Mouton a la Savary
No. 1677 Lamb Cutlets, Leverrier Cotelettes d'Agneau a la Leverrier
No. 1734 Rack of Lamb with Artichokes—Sauted Carre d'Agneau Saute aux Artichauts
No. 1740 Hind Saddle of Lamb a la Florentine Selle d'Agneau a la Florentine
No. 1742 Hind Saddle of Lamb a la Sanford Selle d'Agneau a la Sanford
No. 1753 Shoulders of Lamb with Puree of Celery—Stuffed Epaules d'Agneau Farcies a la Puree de Celeri
No. 182 White Stock for Meats and Vegetables Blanc pour cuisson de Viandes et Legumes
No. 1845 Chicken Fillets and Breasts a la Lorenzo Filets et Ailes de Poulets a la Lorenzo
No. 1877 Chickens' Legs, Puree of Jerusalem Artichokes—Fried Cuisses de Poulets Frites a la Puree de Topinambours
No. 1885 Chickens a la d'Antin—Sauted Poulets Sautes a la d'Antin
No. 1892 Chickens a la Marcel—Sauted Poulets Sautes a la Marcel
No. 1896 Chickens a la Nantaise—Sauted Poulets Sautes a la Nantaise
No. 1942 Duckling, with Jerusalem Artichokes Caneton aux Topinambours
No. 1960 Pigeons a la Lombardy—Poeled Pigeonneaux a la Lombarde-Poeles
No. 1975 Pullet a la Lester Wallack Poularde a la Lester Wallack
No. 2009 Squabs a la Flourens Pigeonneaux a la Flourens
No. 2042 Spring or Young Turkey, Puree of Artichokes—Larded and Roasted Dindonneau Pique et Roti a la Puree d'Artichauts
No. 2088 Partridges a la Lucullus—Breasts or Fillets Ailes ou Filets de Perdreaux a la Lucullus
No. 2090 Partridges—Minced Emince de Perdreaux
No. 2123 Quails a la Caprea Cailles a la Caprea
No. 2146 Fillets of Young Rabbits with Artichoke or Mushroom Puree Filets de Lapereaux a la Puree d'Artichauts ou de Champignons
No. 2188 Saddle of Venison a la Morton Selle de Chevreuil a la Morton
No. 2239 Casserole of Rice with Chicken or Young Guinea Fowl a la Palestine Casserole de Riz Garnie de Poulet ou Pintade a la Palestine
No. 2272 Sweetbread Cutlets a la Talleyrand Cotelettes de Ris de Veau a la Talleyrand
No. 2314 Patty a la Bontoux—Large, Hot Gros Pate Chaud a la Bontoux
No. 237 Consomme a la Noailles Consomme a la Noailles
No. 2421 Aspic of Veal with Macedoine Artichokes—Kernel Aspic de Veau aux Artichauts Macedoine
No. 2426 Ballotines of Quail a la Tivolier Ballotines de Cailles a la Tivolier

Cooking in Old Créole Days · 4

Art and Science of Salad Making
How to Serve Chicken Ellen White, Mrs. Madison's Cook
Jerusalem Artichokes (Broad Hollow Farm) Broad Hollow Farm, Westberry, L. I.
Riz à la Valencienne

… and 57 more recipes use artichoke.