Label
All
0
Clear all filters

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.

Become a Premium Member to access this page

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title