ARTICHOKES A L'ITALIENNE.
1083. INGREDIENTS.—4 or 6 artichokes, salt and butter, about 1/2 pint of good gravy.
Mode.—Trim and cut the artichokes into quarters, and boil them until tender in water mixed with a little salt and butter. When done, drain them well, and lay them all round the dish, with the leaves outside. Have ready some good gravy, highly flavoured with mushrooms; reduce it until quite thick, and pour it round the artichokes, and serve.
Time.—20 to 25 minutes to boil the artichokes.
Sufficient for one side-dish.
Seasonable from July to the beginning of September.
CONSTITUENT PROPERTIES OF THE ARTICHOKE.—According to the analysis of Braconnet, the constituent elements of an artichoke are,—starch 30, albumen 10, uncrystallizable sugar 148, gum 12, fixed oil 1, woody fibre 12, inorganic matter 27, and water 770.
BOILED JERUSALEM ARTICHOKES.
1084. INGREDIENTS.—To each 1 gallon of water allow 1 heaped tablespoonful of salt; artichokes.
Mode.—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. Let them boil gently until tender; take them up, drain them, and serve them in a napkin, or plain, whichever mode is preferred; send to table with them a tureen of melted butter or cream sauce, a little of which may be poured over the artichokes when they are not served in a napkin.
[Illustration: JERUSALEM ARTICHOKES.]
Time.—About 20 minutes after the water boils.
Average cost, 2d. per lb.
Sufficient,—10 for a dish for 6 persons.
Seasonable from September to June.
USES OF THE JERUSALEM ARTICHOKE.—This being a tuberous-rooted plant, with leafy stems from four to six feet high, it is alleged that its tops will afford as much fodder per acre as a crop of oats, or more, and its roots half as many tubers as an ordinary crop of potatoes. The tubers, being abundant in the market-gardens, are to be had at little more than the price of potatoes. The fibres of the stems may be separated by maceration, and manufactured into cordage or cloth; and this is said to be done in some parts of the north and west of France, as about Hagenau, where this plant, on the poor sandy soils, is an object of field culture.
MASHED JERUSALEM ARTICHOKES.
1085. INGREDIENTS.—To each 1 gallon of water allow 1 oz. of salt; 15 or 16 artichokes, 1 oz. butter, pepper and salt to taste.
Mode.—Boil the artichokes as 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.
Time.—About 20 minutes. Average cost, 2d. per lb.
Sufficient for 6 or 7 persons.
Seasonable from September to June.