Recipe: Artichokes with Hollandaise Sause

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.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)

Recipe: Artichoes with Sauce Royale

  •  3 pounds artichokes.
  •  ½ pint water.
  •  ¾ teaspoon salt.
  •  1 pint Sauce

Wash and peel the artichokes, and boil for twenty minutes in the salt and water. Should any of the water then remain, leave lid off for a few minutes to allow it to evaporate. Turn the artichokes into a hot vegetable dish and pour over them the Sauce, which must have been thoroughly heated previously.

New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)

Recipe: Stuffed Artichokes

Boil artichokes till soft. When cold, scrape leaves and cut out the hearts. Chop and mix in 1 tablespoonful Worcestershire Sauce, 1 egg, 1/4cup butter, pinch of salt, red and black pepper. Roll into balls and put into heart of the artichoke. Put a piece of butter on top of each and bake fifteen minutes with a hot fire. This receipt is for twelve artichokes. If you wish, bread crumbs can be added to the mixture.

The Cookery Blue Book, by Society for Christian Work of the First Unitarian Church, San Francisco, California (Year 1891)

Recipe: Artichokes a la Sauce Blanche

2 lbs. of artichokes, 1 oz. of Allinson fine wheatmeal, 3/4 pint of milk, 1 egg, juice of 1/2 a lemon, pepper and salt to taste. Peel the artichokes, and boil them in water until tender; cut them into slices 1/2 an inch thick and place them on a dish. Make a Sauce of the milk and meal with seasoning; when the Sauce has thickened, remove it from the fire, beat up the egg with the lemon juice and add both to the Sauce, pour it over the artichokes, and serve.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Artichokes Aux Tomatoes

2 lbs. of artichokes, 1-1/2 lbs. of tomatoes (or three parts of a tin of tomatoes), 1 oz. of Allinson fine wholemeal, 1 oz. of butter, pepper and salt to taste, 1/2 dozen eschalots. Parboil the artichokes, drain them, and cut them into slices. Make tomato Sauce as follows: Chop the eschalots up very finely, slice the tomatoes and stew both in 3/4 pint of water for 20 minutes, adding seasoning and the butter; thicken the Sauce with the wheatmeal, rub through a sieve, pour it over the artichokes and stew both gently until the artichokes are quite tender; serve with POTATOES.

The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)

Recipe: Buttered Artichokes

Another satisfactory way in which to prepare Jerusalem artichokes is to dress them with butter. Wash and peel the required number of artichokes and cut them into slices. Put these to cook in boiling salted water and cook until tender enough to be pierced with a fork. Drain off the water and dress with melted butter to which has been added a little chopped parsley. Serve hot.

Woman’s Institute Library of Cookery, Vol. 2
by Woman’s Institute of Domestic Arts and Sciences (Year 1928)