A Fricasee of Artichoke-Bottoms

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take them either dried or pickled; if dried, you must lay them in warm Water, for three or four Hours, stuffing the Water two or three times; then have ready a little Cream, and a Piece of fresh Butter, stirred together one way over the Fire till it is melted, then put in the Artichokes; and when they are hot dish them up.