Un plat d'artichauts
XVI° siècle
Ingrédients
- 10 à 12 fonds d'artichauts cuits
- 1/2 c. à café poivre noir
- 1/2 c. à café cannelle
- 1/2 c. à café gingembre
- 2 c. à café eau
- 1 c. à café gros sucre
- 4 c. à café beurre
- vinaigre
Instructions
- Mélangez le poivre, la cannelle et le gingembre avec l'eau
- Portez à ébullition et retirez du feu
- Ajoutez les fond d'artichauts et laissez mariner 15 minutes
- Placez dans un plat allant au four et ajoutez le beurre et le vinaigre
- Cuire au four à 180 ° pendant 15 minutes
- Saupoudrez de sucre et servez.
Notes
Source [The Good Housewife's Jewell, T. Dawson]: To make a dishe of Artechokes. Take your Artechokes and pare away all the top even to the meate and boyle them in sweete broth till they be somewhat tender, then take them out, and put them into a dishe, and seethe them with Pepper, synamon and ginger, and then put in your dishe that you meane to bake them in, and put in Marrowe to them good store, and so let them bake, and when they be baked, put in a little Vinegar and butter, and sticke three or foure leaves of the Artechoks in the dishe when you serve them up, and scrape Suger on the dish.
Source Historique
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