New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1896-08-16
A DISH or ARTICHOKES.
TWO WAYS OF BRAIsING THEM-THE SIMPLE
FASHION OF sTEWING.


FASHION OF sTEwING.
The French artichoke may now be obtained in our
larger markets and at special groceries up town al
as low price as it is ever sold in this city. This
artichoke is species Of thistle. The portion eaten
is the budded flower, just before 1t opens The edi
bic portions the 'scaly nvolucre." as the bot
anist would call it Ghe cook calls 1t "leaves'), and
the lower part receptacle Of the flower Inside
the leaves and attached the base of the vega-
table is the undeveloped flower. A little examina-
tion of art.choke, OF any of the thistle fam
fly, will show where the firm. leshy receptacle be
gins Cut around the top Of this portion and draw
out the soft flower. the CHOKE" the cook
calls IT, Trim off the tips of the leaves and trim
the choke off base and stem. Some American cooks
do not remove the choke; this is an error. Where
the artichokes are cooked entire they trimmed
the top and around the bottom and plunged in
boiling water for three minutes The choke is then
removed from the top with vegetable scoop.
favorte way Of cooking this vegetable is with
a stuiing in which the chokes used chopped
fine with mushrooms and seasoning herbs. To
cook them thus fry quite small white onion,
chopped fine and two slices of carrot. also minced.
Add the chopped chokes Of three artichoke heads
that have been scalded In boiling water. A shallot
is sometimes used in place OF the onion. Mince
ten mushrooms and add them to the preparation;
add also a Tablespoonful Of minced chcrvil and
a teaspoonfu Of minced parsley Let this prepare
ton cook for five minutes over the ire ana SUR il
continually: IL should simmer in the butter and the
juices OF the mushroome When it is done stuff tho
artichokes with the preparation and cover the top
of each artchoke with the flap Of a mushroom.
Place the artichokes in brasing kettle; one Of
copper or aluminium Will give the best results.
Throw a glass of pale sherry and then cup OF
white stock over them and them closely. If
the liquor around the artchokes bells away, add
ttls more broth. boiling hot Basic the vegetables
about in ten minutes while they cooking.
They viii be cooked in three-quarttrs of an hour.
Lift them hot platter, add TO the liquor in the
pan d cup Of rich white broth thickened with
tablespoonful OF butter mixed with heaplnS table
spoonful of -four Let the broth simmer with the
thckening in II for ten minutes before TAXING UP
the artichOkes and adding the liquor around them.
When the liquor is added let the sauce boil UP ana
yolks Of eggs with little of the hot sauce anu
gradually beat the remainder in. Add a tablespoon-
fu of butter and the juice OF halt lemon ana
serve ii around the artichokcs. -
For a richer dish of artichOkes ada 10 the stun
ing just described tcaspOOnful of minced nam ana
a seasoning OF bayleaf and a sprig OF thyme. WIN
small pepper cut in dice and frled III sweet OIL
A slice Of Harding pork Is lea over tdcH aItlc
in place of the mushroom flap. The aruchokes are
praised In stock and sherry in the same way inc
others were. They are then taken UP ana served
with a rich brown sauce Favored with madeira.
This is a side dish elaborate enough 10 FORM Il
course by itself IT often does on French tables.
4 much simpler way of cooking aruchOkeS Is 60
stew them and serve them IKE asparagus. Will
any rich white Hoandaise sauce. Allow slH
small artichokcs for six persons; trim them ana
remove the chokes. Cover them with boiling water
and add a tablespoonful Of salt anc tableslooi-
FrI of vinegar Let them simmer slowly FOR Forty
minutes and then test them Dy attempting ~ ui"N1
out "leaf''-or properly d scale Drain thehl anu
he