Some will add some Vinegar to the Water,
but that is at pleasure; when this is done, cover the top of the Earthen
Pot close with Paper, and lay a Board over it to keep it from any Air, or
else cover the Pot with a wet Bladder, and tie it down close. They will
keep good a Year, and when we want to use them, lay them to steep in cold
Water to take out the Salt; you may shift the Water three or four times,
they will be the better for it, and then use them in Pyes, or other
compound Dishes.
In _Holland_ I have often eaten the small Suckers of Artichokes fry'd,
which have made an agreeable Dish. The Receipt for preparing them is the
following.
To fry small Suckers of Artichokes, or small Artichokes.
Gather the young Heads of Artichokes, and boil them with Salt and Water
till they are tender; these Artichokes should be no bigger than middling
Apples; split these in four or six Parts each, flower them well, and fry
them crisp in Hogs-lard, and eat them with Butter, Pepper, and a little
Verjuice or Orange-Juice.
It is a common practice in _France_ to eat the small Heads of Artichokes
raw, with Vinegar, Pepper, and Salt; the Method is to pull off the single
Leaves, and dip the fleshy part of the Leaves into it and eat that.
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