To fricasee Artichoke Bottoms

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Preparation info

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Scald them, then lay them in boiling Water, till they are quite tender; take Half a Pint of Milk, a quarter of a Pound of Butter rolled in Flour, stir it all one way, till it is thick, then stir in a Spoonful of Mushroom-pickle, lay the Bottoms in a Dish, and pour the Sauce over them.