Boiled Artichokes is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic accompaniment of artichokes boiled in seasoned water with herbs and butter that are served as a starter or accompaniment. The full recipe is presented here and I hope you enjoy this classic British version of: Boiled Artichokes.
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This is a classic recipe for a Victorian version of Boiled Artichokes that's derived from Robert Kemp Philp's 1859 volume, The Dictionary of Daily Wants. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
Cut off the ends of the leaves, the stalk, and the hard leaves underneath; put them in a kettle with boiling water, so as to three parts cover them; add salt, pepper, a bunch of mixed herbs, and a piece of butter. To ascertain if done draw a leaf, which if easily detached is a safe criterion. Take them out of the water, and put them upside down to drain.
Modern Redaction
Ingredients:
6 artichokes
salt and black pepper, to taste
1 bunch of mixed herbs
2 tbsp butter
Method:
Prepare the artichokes by cutting off the ends of the leaves, the stalks and the hard underside leaves. Place in a large pan or kettle (stand upright) then pour over sufficient boiling water that the artichokes are 3/4 covered. Season with salt and black pepper, add the herbs then dot with butter.
Bring the mixture to a boil, reduce to a simmer then cover and cook for about 20 minutes, or until tender (the best way to check is to see if a leaf comes away easily from the artichoke; if this is the case then it's done).
When cooked, remove from the water then drain upside down. Serve with a butter-based pouring sauce.
