|
 |
|
|
Artichoke - French or Jerusalem Artichokes
The edible part of a French Artichoke is the base of the scales and the bottom of the artichoke.
The Jerusalem artichoke is a genuine tuber something like a potato. They are differently treated in preparation for cooking, but are cooked similarly.
To prepare a French artichoke for boiling, pull off the outer leaves, cut the stalks close to the bottom, wash well and throw into cold salt water for two hours.
To boil, plunge them into boiling salted water, stalk end up with an inverted plate over them to keep them down. Boil until very tender, season well, drain and arrange on a dish with tops up. Pour over any good vegetable sauce.
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.
==================================
Source: How to Cook and Use Rarer Vegetables and Herbs
A Boon to Housewives
Fourth Edition
1919
—PUBLISHED BY—
VAUGHAN'S SEED STORE
Vaughan's Vegetable Cook Book: How to Cook and Use Rarer Vegetables and Herbs
|
|
|
|
HerbsCom.com has provided this material for your information. It is not intended to substitute for the medical expertise and advice of your primary health care provider. We encourage you to discuss any decisions about treatment or care with your health care provider. The mention of any product, service, or therapy in this information is not a direct endorsement by HerbsCom.com. Recommended sources are sited on our Resource Page. |
|
|
|
|
|
|
|
|
|
|
