FRENCH ARTICHOKES AND THEIR PREPARATION
130. FRENCH ARTICHOKES, sometimes known as globe artichokes, California artichokes, and cardoons, are related to the family of thistles. They are grown for the sake of their large flower-heads, or buds, which are shown in Fig. 17 and which are much used as a food. These plants stand storage and shipment very well and may be kept for long periods of time without spoiling. It is therefore possible to transport them considerable distances, a very gratifying fact, since most persons consider artichokes a great delicacy.
131. Not all of the artichoke plant is eaten. The portions of the flower that develop in the center of the base are removed before the base is eaten. After the artichokes are cooked, the scales, or leaves, are pulled from the cooked head with the fingers and the lower part of each one is dipped into sauce and eaten. The inner scales are much more tender and edible than the coarse outside ones. Although artichokes find favor with many and are considered somewhat of a delicacy, they are low in food value, being about equal to asparagus in this respect. To add food material, a dressing, such as drawn-butter sauce or mayonnaise dressing, is usually served.
132. ARTICHOKES WITH HOLLANDAISE SAUCE.--The usual method of preparing artichokes is to boil them and then serve them with melted butter or a sauce. Hollandaise dressing is used with the artichokes shown in Fig. 18. Boiled artichokes may also be cooled and then served with a salad dressing.
Secure the desired number of artichokes and prepare them for boiling by pulling off the coarse outside leaves, cutting off the top of the bud, and removing the stem close to the bud. Cover well with boiling water, add 1 teaspoonful of salt to each quart, and boil until tender, or for about 45 minutes. Remove from the water and serve hot with melted butter or Hollandaise sauce. If it is desired to use them for a salad, allow them to cool before adding the salad dressing.
VEGETABLES (PART 1)
EXAMINATION QUESTIONS
(1) (a) To what is the flavor of vegetables largely due? (b) How does cookery affect this?
(2) Describe the structure of vegetables.
(3) What food substances do vegetables as a class supply to the diet?
(4) (a) What are the legumes? (b) What food substance do they supply in quantity to the diet?
(5) Name the classes of vegetables and give examples of each class.
(6) (a) When is soaking vegetables in salt water necessary? (b) What proportions of salt and water are used?
(7) What effect has the application of heat on vegetables?
(8) Give an example of a method of cooking vegetables that: (a) wastes food material; (b) conserves food material.
(9) Give the reason for the use of soda in cooking vegetables.
(10) How should salt be used in the cooking of: (a) tender vegetables? (b) tough vegetables?
(11) Why should care be taken not to overcook cabbage, cauliflower, and Brussels sprouts?
(12) What is a good general rule to follow for the length of time necessary for cooking vegetables?
(13) Of what value are the sauces used to dress vegetables?
(14) Mention some methods of preparing vegetables that greatly increase their food value.
(15) What value has the addition of salt pork or bacon in the preparation of dried beans?
(16) (a) Why should the cover be left off the kettle during the cooking of cabbage? (b) What other vegetables are cooked in this way?
(17) Explain why old carrots and beets require longer cooking than young ones.
(18) (a) At what stage is green corn best for table use? (b) How may this be recognized?
(19) What value have corn pulp and bean purée?
(20) (a) How should cucumbers be prepared before serving raw? (b) How may the strong flavor of eggplant be improved?