Artichokes, Stewed

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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  • 3 large or 6 small artichokes
  • 2 tablespoons vinegar
  • 4 quarts water
  • Any desired sauce
  • 3 tablespoons salt


With a sharp knife cut off the points of the artichoke about inches. Boil in the water, vinegar and salt. Remove from liquid, cut each artichoke in half and remove the white fuzzy fibre or "choke." Drain well. Serve in a dish with French Salad Dressing or Vinaigrette Sauce, or Tartare Sauce. The artichokes may be eaten either hot or cold. If eaten hot, serve with melted butter or Hollandaise Sauce.