The Accomplisht Cook
Section XXII.
The best Ways for the Dressing of Artichocks.
To stew Artichocks.
The artichocks being boil’d, take out the core, and take off all the leaves, cut the bottoms into quarters splitting them in the middle; then have a flat stewing-pan or dish with manchet toasts in it, lay the artichocks on them, then the marrow of two bones, five or six large maces, half a pound of preserved plumbs, with the sirrup, verjuyce, and sugar; if the sirrup do not make them sweet enough, let all these stew together 2 hours. If you stew them in a dish, serve them up in it, not stirring them, only laying on some preserves which are fresh, as barberries, and such like, sippet it, and serve it up. Instead of preserved, if you have none, stew ordinary plumbs which will be cheaper, and do nigh as well.
To fry Artichocks.
Boil and sever all from the bottoms, then slice them in the midst, quarter them, dip them in batter, and fry them in butter. For the sauce take verjuyce, butter, and sugar, with the juyce of an orange, lay marrow on them, garnish them with oranges, and serve them up.
To fry young Artichocks otherways.
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.
