Chapter XVIII · Vegetables and Farinaceous Products · No. 2030
2030—Artichokes with Divers Sauces
Cut the artichokes evenly to within two-thirds of their height; trim them all round; string them, and plunge them into slightly-salted boiling water. Cook them rather quickly; drain them well, just before serving them, and remove the string.
Dish on a napkin, and send a butter, a Hollandaise, or a mousseline sauce, &c., at the same time.
When artichokes, cooked in this way, have to be served cold, remove their chokes, dish them on a napkin, and send a Vinaigrette sauce separately.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2030, p. 625. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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