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Classic
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page 26
cold water and when they are well washed, dry them, but not thoroughly, putting
them at once into the flour so that the latter remains attached to it. Beat the
white of an egg, but not to a froth, then mix the yolk with the white and salt
the whole. Shake out the artichokes to take away the superfluous flour and then
put them in the egg, leaving them for a while so that the egg may be attached to
them.
Throw the pieces one by one into the pan where there is boiling fat, butter or
olive oil, and when they are well browned, take them away and serve with lemon.
If it is desired that the artichokes remain white, it is better to fry them in
oil and to squeeze half lemon into the water where the artichokes are put to
soften.
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STEAMED ARTICHOKES
(Carciofi a vapore)
Artichokes have been only recently imported to the United States, principally by
Italian farmers, and they are just beginning to find their way into the American
kitchen. The artichokes may be eaten raw or cooked. It is a healthy and
palatable vegetable, easily digested when cooked. It is nutritious and adapted
for convalescents. It may be prepared in a thousand ways, and here follow some
of the simplest and most tasteful.
To prepare the steamed artichokes they must
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