1438.—ARTICHOKES WITH MUSHROOM SAUCE. (Fr.—Artichauts aux Champignons.)
Ingredients.—3 or 4 Globe artichokes, ½ a lb. of mushrooms, ½ a pint of white sauce, No. 223, 1 oz. of butter, pepper and salt.
Method.—Trim the artichokes, cut them into quarters, and boil them until tender in slightly salted water. Melt the butter in a stewpan, peel and trim the mushrooms, fry them very gently for about 15 minutes, then add the white sauce, salt and pepper to taste, and stir the ingredients until they boil. Drain the artichokes, arrange them on the dish in a circle, with the leaves outwards, and pour the mushroom sauce in the centre.
Time.—From 30 to 40 minutes, to boil the artichokes. Average Cost, about 2s. 6d. Sufficient for 8 or 10 persons. Seasonable from July to October.
1439.—ARTICHOKES, JERUSALEM, BOILED. (Fr.—Topinambours au Naturel.)
Ingredients.—1½ to 2 lbs. Jerusalem Artichokes, vinegar, salt, water, white sauce or melted butter sauce (see Sauces).
Method.—Wash the artichokes and peel them, put them at once into the vinegar and water to preserve their colour. Have ready a saucepan of boiling water, to each quart allow a heaped teaspoonful of salt and a teaspoonful of vinegar, put in the artichokes, and boil gently for about 20 minutes. They should be tried frequently after a ¼ of an hour, as they are apt to break and become discoloured if overcooked. Drain well, and serve in a hot vegetable dish, with the sauce poured over.
Time.—About 20 minutes. Average Cost, 2d. or 3d. per lb. Seasonable from October to June.
Uses of the Jerusalem Artichoke.—This tuberous rooted plant, with its leafy stem, from four to six feet in height, affords excellent fodder for cattle. The tubers are also used as a nutritious culinary vegetable. The fibres of the stem can be separated by maceration, and manufactured into cordage or cloth; an operation carried on in some parts of the north and west of France. The leaves form a convenient material for the packing of fruit. One drawback to the cultivation of artichokes in gardens is that if the soil is favourable to them, they spread rapidly, and are difficult to keep within bounds. The artichoke is a pleasantly flavoured and nourishing vegetable.
1440.—ARTICHOKES, JERUSALEM, FRIED. (Fr.—Topinambours Frits.)
Ingredients.—Jerusalem artichokes, frying-batter.
Method.—Prepare and parboil the artichokes, cut them into rather thick slices, and season well with salt and pepper. Make the batter as directed in recipe No. 1437, dip in the slices of artichokes, fry them until nicely browned in hot fat, and drain well. Garnish with crisply-fried parsley, and serve as hot as possible.
Time.—To parboil the artichokes, 20 minutes after the water boils; to fry them, 6 or 7 minutes. Average Cost, 2d. to 3d. per lb. Seasonable from October to June.
