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(Vegetables) - (The International Jewish Cook Book)

This vegetable is in season in the fall and spring, and may be cooked
like kohl-rabi and served in a white cream or sauce. The artichoke may
also be cooked in milk.
When this is done, cut the washed and peeled artichoke into cubes, put
in a stew-pan, and cover with milk (a generous pint to a quart of
cubes). Add one small onion and cook twenty minutes. Beat together one
tablespoon of butter and one level tablespoon of flour, and stir this
into the boiling milk. Then season with one teaspoon of salt and
one-fourth teaspoon of pepper, and continue the cooking one-half hour
longer. The cooking should be done in a double boiler. The artichoke
also makes a very good soup.
Pick off from the solid green globes the outer tough petals. Scoop out
with a sharp-pointed knife the fuzzy centres, leaving the soft base,
which is the luscious morsel. Cut each artichoke in halves, wash, drain
and fry brown on each side in olive oil Make tomato sauce and cook
thirty minutes in that mixture. Then serve.

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Cut in slices after parboiling them, dip in batter, and fry.

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Cream Of Jerusalem Artichokes

Wash and peel enough artichokes to make a pint when cut in slices. Put

them in a saucepan with a tablespoonful of butter, let them simmer in

this for a few minutes without taking color, then cover with water and

boil until tender. Rub through a sieve, put back on the stove with a

quart of milk, and a tablespoonful of butter rubbed into a

tablespoonful--slightly heaping--of flour, season to taste with salt and

pepper, let it come to a boil. Remove from the fire and add two egg

yolks, beaten with half a cup of cream, stir rapidly, and serve at once.

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Jerusalem Artichokes

Wash and peel a dozen artichokes, selecting them as nearly the same size

as possible. Cover with boiling water and cook until tender, drain at

once and pour over them a cream sauce, sprinkle a little finely chopped

parsley over them and serve.

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Raw Jerusalem Artichokes And Lettuce Salad

Wash and peel the artichokes, cut in very thin slices and put into an

earthen bowl with vinegar and water with a lump of ice in it. The

vinegar will prevent them from turning dark. When ready to serve, place

in the center of nice, fresh lettuce and serve with a French dressing.

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