Articoakes to keep all the Year

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The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Boil as many Artichoaks as you intend to keep, boil them so as just the Leaves will come out, then pull of all the Leaves and Choak; cut them from the Strings, lay them on a Tin Plate, and put them in an Oven where Tarts are drawn, and let them stand till the Oven is heated again, take them out before the Wood is put in, and set them in again after the Tarts are drawn; so do till they are as dry as a Board, then put them in a Paper-Bag, and hang them in a dry Place; when you use them lay them in warm Water, three or four Hours before you use them, shifting the Water often. Let the last Water be boiling hot, they will be very tender, and eat as fine as fresh ones; you need not dry all your Bottoms at once as the Leaves are good to eat, so boil a Dozen at a time, and save the Bottoms for this use.