To pickle Artichoak-Bottoms

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Boil Artichoaks till you can pull the Leaves off, then take off the Choaks, and cut them from the Stalk; take great Care you don’t let the Knife touch the Top, throw them into Salt and Water for an Hour, then take them out, and lay them on a Cloth to drain, then put them into large wide mouth’d Glasses, put a little Mace and slic’d Nutmeg between, fill them either with distill’d Vinegar, or your Sugar Vinegar and Spring-water, cover them with Mutton Fat try’d, and tie them down with a Bladder and Leather.