Artichokes and Sprouts

One of the more remarkable things about Victorian vegetable cookery is that it does not shy away from produce with apparently undesirable effects. Mention either Jerusalem artichokes or Brussels sprouts to a Brit, and they will invariably wince and mention flatulence. Trapped wind is especially painful in a corset. Yet both vegetables were enjoyed widely in the 19th century, especially at Christmas, when they are most in season. This recipe, from Victorian celebrity chef and all-round good