Mrs. Beeton's Dictionary of Every-Day Cookery: The "All About It" Books

for 4 or 5 persons. _Seasonable_ from July to the beginning of September. ARTICHOKES à l’Italienne. _Ingredients._—4 or 5 artichokes, salt and butter, about ½ pint of good gravy. _Mode._—Trim and cut the artichokes into quarters, and boil them until tender in water mixed with a little salt and butter. When done, drain them well, and lay them all round the dish, with the leaves outside. Have ready some good gravy, highly flavoured with mushrooms; reduce it until quite thick, and pour it round the artichokes, and serve. _Time._—20 to 25 minutes to boil the artichokes. _Sufficient_ for one side-dish. _Seasonable_ from July to the beginning of September. ARTICHOKES, Boiled Jerusalem. _Ingredients._—To each ½ gallon of water allow 1 heaped tablespoonful of salt; artichokes. _Mode._—Wash, peel, and shape the artichokes in a round or oval form, and put them into a saucepan with sufficient _cold_ water to cover them salted in the above proportion. Let them boil gently until tender; take them up, drain them, and serve them in a napkin, or plain, whichever mode is preferred; send to table with them a tureen of melted butter or cream sauce, a little of which may be poured over the artichokes when they are _not_ served in a napkin. _Time._—About twenty minutes after the water boils. _Average cost_, 2_d._ per lb. _Sufficient_,—10 for a dish for 6 persons. _Seasonable._—from September to June. ARTICHOKES, Mashed Jerusalem. _Ingredients._—To each ½ gallon of water allow 1 oz. of salt, 15 or 16 artichokes, 1 oz. butter, pepper and salt to taste. _Mode._—Boil the artichokes as in the preceding recipe until tender; drain and press the water from them, and beat them up with a fork. When thoroughly mashed and free from lumps, put them into a saucepan with the butter and a seasoning of _white_ pepper and salt; keep stirring over the fire until the artichokes are quite hot, and serve. A pretty way of serving Jerusalem artichokes as an entremets, or second course dish, is to shape the artichokes in the form of a pear, and to serve them covered with white sauce,