CookEat Recipe
Artichoke Bottoms
Plain canned artichoke bottoms browned in clarified butter; count usable bottoms before an application such as adjacent No. 231. Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-0232. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Choose edible canned artichoke bottoms suited to filling. Drain and dry in clean food-safe cloth, pan-brown until coloured, and count actual usable bottoms for No. 231; do not assume every pint can has exactly six. Limites : Use plain canned cooked ready-to-eat artichoke bottoms packed in water or brine. One pint can describes the package; drained mass and actual count are not specified. Count usable bottoms because the usual six is not guaranteed. Keep these bottoms unfilled until their next application. No physical cooking trial is claimed.
Method
Steps
Step 1
Open one pint can of plain cooked ready-to-eat artichoke bottoms packed in water or brine; drain liquid and dry the edible leafless/chokeless bottoms on a clean food-safe cloth. Count usable pieces instead of assuming six.
Step 2
Heat about 14 g clarified butter in a frying pan; cook artichokes about three minutes on each side until well coloured. Lift with a skimmer and use hot in No. 231 or another declared application.
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