130. FRENCH ARTICHOKES, sometimes known as _globe artichokes, California
artichokes_, and _cardoons_, are related to the family of thistles. They
are grown for the sake of their large flower-heads, or buds, which are
shown in Fig. 17 and which are much used as a food. These plants stand
storage and shipment very well and may be kept for long periods of time
without spoiling. It is therefore possible to transport them
considerable distances, a very gratifying fact, since most persons
consider artichokes a great delicacy.
131. Not all of the artichoke plant is eaten. The portions of the flower
that develop in the center of the base are removed before the base is
eaten. After the artichokes are cooked, the scales, or leaves, are
pulled from the cooked head with the fingers and the lower part of each
one is dipped into sauce and eaten. The inner scales are much more
tender and edible than the coarse outside ones. Although artichokes
find favor with many and are considered somewhat of a delicacy, they are
low in food value, being about equal to asparagus in this respect. To
add food material, a dressing, such as drawn-butter sauce or mayonnaise
dressing, is usually served.
[Illustration: FIG. 17]
132. ARTICHOKES WITH HOLLANDAISE SAUCE.--The usual method of preparing
artichokes is to boil them and then serve them with melted butter or a
sauce. Hollandaise dressing is used with the artichokes shown in Fig.
18. Boiled artichokes may also be cooled and then served with a
salad dressing.
Secure the desired number of artichokes and prepare them for boiling by
pulling off the coarse outside leaves, cutting off the top of the bud,
and removing the stem close to the bud. Cover well with boiling water,
add 1 teaspoonful of salt to each quart, and boil until tender, or for
about 45 minutes. Remove from the water and serve hot with melted butter
or Hollandaise sauce. If it is desired to use them for a salad, allow
them to cool before adding the salad dressing.
[Illustration: FIG. 18]