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Gather and prepare your Artichokes as before, and put them into cold Water to boil, with a moderate quantity of Salt; then take them off the Fire, and let the Water stand in the Kettle for a quarter of an hour, till the Salt is settled to the bottom; then pour off your Water clear into an Earthen glazed Vesel where you design to put your Artichokes, and clearing them from the Leaves and Choaks, wash them well in two or three Waters, and put them in the Brine or Pickle they were boiled in, when both are quite cold; upon which pour as much Oil as will cover it half an Inch thick, or where Oil is wanting, melted Butter will serve: be sure you put so much as will keep the Air from the Artichokes.
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