Anne Willan

Artichaux Frits

Fried Artichokes

Appears in
The Cookbook Library: Four Centuries of the Cooks, Writers, and Recipes That Made the Modern Cookbook
The Cookbook Library

By Anne Willan

Published 2012

  • About

From Louis Liger, Le ménage des champs et le jardinier françois accommodez au gout du temps (Paris, 1711): One fries artichokes, & for that, one cuts them in slices, one removes the choke, & one cleans them well.

Then one cooks them in water, when done, one dips them in a light batter, made of fine flour, salt, pepper & an egg; then one fries them in lard or melted butter.
One can if one wishes simply flour the artichokes, & put them to fry, to serve with fried parsley as garnish.
One serves Artichokes à la Crème, one takes only the bottoms, that one cooks in boiling water, then one tosses them in butter in the saucepan, or with bacon, and a bunch of fresh herbs; then one adds cream, all well seasoned; when they are cooked one serves them hot.