Chapter XVIII · Vegetables and Farinaceous Products · No. 2037
2037—Purée ou Crème d’Artichauts
Take some very tender artichokes; trim and turn the bottoms, and half-cook them, keeping them very white. Complete their cooking in butter, and rub them through a fine sieve, together with the butter used in cooking.
Put the purée thus obtained in a saucepan, and add to it the half of its bulk of mashed, very smooth, and creamy potatoes.
Finish the purée with a little fresh and a little hazel-nut butter, the latter being used to increase the flavour of the artichokes.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2037, p. 626. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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