Pawaru-Grahmata

№ 21VI. nodaļa

Artišokes

Boiled artichokes with beef gravy

  • Serves 4
  • about 1 hour
  • Melnraksts · vēl nav izmēģināts

1796Artischokkes.

Modernizētslpp. 252 · PDF 266
4 porcijas

The book gives no quantities, only a cooking time of 2 hours; the amounts below are ours.

Method

6 soļi
  1. Cut off the stalks close to the base and pull off the tough, spiny outer leaves. Cut 2–3 cm off the pointed tops and snip the sharp tips off the remaining leaves. Rub the cut surfaces with lemon so they don't turn brown.
  2. Bring a large pot of water to the boil with the salt and the lemon halves. Put in the artichokes, weigh them down with a plate so they stay under water, and simmer for 30–45 minutes, until a leaf from the middle pulls out easily and a knife slides into the base.
  3. Lift them out and drain them upside down.
  4. Meanwhile, bring the gravy or stock to the boil and reduce it to about 200 ml. Whisk in the butter, add the breadcrumbs and simmer for 2–3 minutes, until the sauce thickens slightly. Season.
  5. Set the artichokes upright on a warm dish and pour the sauce over them.
  6. Stuffed: after step 3, open the centre of each artichoke, pull out the small inner leaves and scrape out the hairy choke with a teaspoon. Mix the crayfish with the stuffing and fill the centres. Heat in a 180 °C oven for 15 minutes, until the filling is hot right through (75 °C), and serve with the gravy or a wine sauce.

Notes

What the book says vs. what we added

the stalks and sharp leaves cut off, the artichokes boiled in river water with salt and served with a sauce of beef gravy, butter and breadcrumb are the book's. So are the alternatives: wine sauce, crayfish sauce, or green peas with crayfish tails poured over, or a stuffing of chopped crayfish tails and bread. The lemon, removing the choke, the oven step and all amounts are ours.

Cooking time

the book boils them for 2 hours. Today's globe artichokes are tender in 30–45 minutes; 2 hours would make them very soft. The book's artichokes may have been larger and tougher, or this was simply the safe habit of the time.

River water

soft water was preferred for vegetables. Ordinary tap water is fine.

Sauces

for the wine sauce see 05-001 (Dzeltena vīnu sula), for the crayfish sauce 05-030 (Vēžu sula). For the peas, follow 06-023 or 06-024 and stir in crayfish tails.

Eating

pull the leaves off one at a time, dip them in the sauce and scrape off the soft base with your teeth. Remove the choke before eating the heart.

Context

artichokes were a luxury in the Baltic, grown in manor kitchen gardens and hotbeds.

← → receptes · S skenējums · V vārdnīca · ⌘K meklēt

esc
↑↓ izvēlēties↵ atvērt