To fry young Artichocks otherways

Preparation info

  • Difficulty


Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About


Take young artichocks or suckets, pare off all the outside as you pare an apple, and boil them tender, then take them up, and split them through the midst, do not take out the core, but lay the split side downward on a dry cloth to drain out the water; then mix a little flour with two or three yolks of eggs, beaten ginger, nutmeg & verjuyce, make it into batter and roul them well in it, then get some clarified butter, make it hot and fry them in it till they be brown. Make sauce with yolks of eggs, verjuyce or white-wine, cinamon, ginger, sugar, and a good piece of butter, keep it stirring upon the fire till it be thick, then dish them on white-bread toasts, put the caudle on them, and serve them up.