VEGETABLES
DIRECTIONS FOR PREPARING AND
BOILING VEGETABLES
Artichokes—French
- Wash in cold water, remove the outside leaves, and cut off the stems close to the leaves.
- Cut off about an inch of the tops of the leaves, spread the leaves open from the centre, and remove the core or "choke."
- Tie a string around each artichoke near the top, and soak them in cold water for half an hour.
- Drain, put into a saucepan of boiling salt water, and boil from thirty to forty-five minutes, depending upon the age of the artichokes.
- Remove from the boiling water, and turn each artichoke upside down to drain.
- Place the artichokes on a serving-dish, and remove the strings.
- Serve with Hollandaise Sauce (page 32), White Sauce No. 2 (page 150), or Mayonnaise (page 83).
Artichokes—Jerusalem
- Scrub the artichokes well, using a brush and cold water, and peel them.
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