Artichoke Bottoms

Preparation info

    • Difficulty

      Easy

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About

Method

Where economy does not have to be considered, globe artichokes may be cooked as in the preceding recipe and only the bottoms or “fonds” used. After cooking, the leaves are carefully pulled out of the artichokes so that the bottoms are retained, unbroken.

The bottoms may be served quite simply, tossed in hot butter or coated with a good sauce; they may be fried; or they may be stuffed wi