Second Way to preserve Artichokes.
Having chosen your Artichokes according to the above Directions, cut the
Bottoms, with a sharp Knife, clear of their Leaves and their Chokes,
flinging them immediately into cold Water, to prevent their turning black.
When they have lain in the Water for seven or eight Minutes, wash them and
drain them a little, and then fling them into Wheat or Barley Flower, so
that they be all over cover'd with it; after which, lay them upon Wire
Sieves, or Pieces of Wicker-work to dry in an Oven gently, till they are
quite dry and hard: these must be kept in a dry Place, and when they are to
be used, steep them in Water four and twenty Hours, and boil them till they
are tender, they will eat as well as if they were fresh cut.
The Artichoke may likewise be pickled in the following manner.
To preserve Artichokes by Pickling.
Gather and prepare your Artichokes as before, and put them into cold Water
to boil, with a moderate quantity of Salt; then take them off the Fire, and
let the Water stand in the Kettle for a quarter of an hour, till the Salt
is settled to the bottom; then pour off your Water clear into an Earthen
glazed Vesel where you design to put your Artichokes, and clearing them
from the Leaves and Choaks, wash them well in two or three Waters, and put
them in the Brine or Pickle they were boiled in, when both are quite cold;
upon which pour as much Oil as will cover it half an Inch thick, or where
Oil is wanting, melted Butter will serve: be sure you put so much as will
keep the Air from the Artichokes.
Pages:
103
104
105
106
107
108
109
110
111
112
113
114
115
116
117
118
119
120
121
122
123
124
125
126
127