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Stuffed Artichoke Bottoms

Erken's recipe for stuffed artichoke bottoms from 1914: the bottoms are cleaned, rubbed with lemon, boiled in meat stock, filled with a mixture of chopped mushrooms, butter, onion, parsley, tomato stock-sauce and white wine, sprinkled with rusk crumbs and gratinéed for 10 minutes in a hot oven. Served with Madeira or Maltaise sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 366 (falt i det fri)

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About the dish

The recipe appears in the chapter on root vegetables and greens, in the section on artichokes. Artichoke bottoms were considered a finer party dish in Erken's day, often served as a starter or intermediate course with a fine sauce.

How to make it

  1. 1

    Clean the artichokes

    Remove the leaves and the inside (the choke) carefully, and cut off the stem so that only the bottoms remain.

  2. 2

    Rub with lemon

    Rub the bottoms all over with lemon so they don't darken.

  3. 3

    Boil the bottoms

    Boil the artichoke bottoms in the meat stock, but no longer than until they still have a little resistance – they must not become too soft.

  4. 4

    Drain

    Pour off the stock and lay the bottoms on a cloth so all the liquid drains off well.

  5. 5

    Make the filling

    Combine the mushrooms, butter, onion, parsley, salt, pepper, tomato stock-sauce and white wine. Set the mixture over low heat and let it simmer gently until it is smooth and thick.

  6. 6

    Fill the bottoms

    Distribute the filling in the artichoke bottoms and set them on a greased ovenproof dish.

  7. 7

    Gratiné

    Sprinkle with sifted rusk crumbs, drizzle a little melted butter over, and set the dish in a hot oven (about 220 °C (430 °F)) for 10 minutes.

  8. 8

    Arrange

    Arrange on a warm platter, garnish with lemon slices and parsley. Serve with Madeira sauce or Maltaise sauce on the side.

Changes from the original

Measurements are converted to modern units (tablespoons, grams, dl). "Knivsod" is interpreted as a small pinch. "Stock-sauce with tomatoes" is modernized to a thick meat stock-sauce with tomato paste. Rusk crumbs are retained, but breadcrumbs can be used. Baking temperature and times have been specified.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra1914Modernisert
Til1914Modernisert
1914 (korrekturlest, s. 366) → Modernisert~82% av teksten endretfjernetlagt til
6 artiskokker citron kjøtkraft. Fyldet: stk artisjokker (store). 1 stk sitron (til å gni bunnene med). 1 l kjøttkraft (til koking). 4 spiseskefuld ss hakkede champignons sjampinjonger. 25 gr. smør g smør. 1 knivsod knivsspiss finhakket løk løk. 1 dessertskefuld ts finhakket persille salt pepper (dessertskje i originalen). salt. pepper. 3 spiseskefulde kraftsaus ss tykk kjøttkraftsaus med tomater tomat. 2 spiseskefulde ss hvitvin. Bladene 2 ss kavring (finsiktet, til strøing). 1 ss smeltet smør (til dryppning). Fjern bladene og det indvendige borttages med forsigtighet, innvendige (høyet) forsiktig, og skjær av stilken avskjæres. Bundene gnides slik at bare bunnene står igjen.. Gni bunnene over med citron for at hindre dem sitron så de ikke blir mørke.. Kok artisjokkbunnene i kjøttkraften, men ikke lenger enn at bli mørke; kokes i kraften, dog maa de fremdeles har litt motstand – de må ikke bli for møre. Vandet heldes fra, møre.. Hell av kraften og artiskokkene lægges op paa legg bunnene på et klæde, saa vandet kan trække klede så all væske trekker godt av. Bundene fyldes av.. Bland sjampinjonger, smør, løk, persille, salt, pepper, kraftsaus med følgende blanding: Alt blandes sammen, sættes tomat og hvitvin. Sett blandingen over ilden svak varme og smaatrækker, la den småtrekke til det den er jevnet. Bundene sættes paa jevn og tykk.. Fordel fyllet i artisjokkbunnene og sett dem på et smurt fat, strøes med sigtet ildfast fat.. Strø over siktet kavring, dryppes med drypp litt smeltet smør, smør over og sett fatet sættes i varm ovn (ca. 220 °C) i 10 minutter. Anrettes paa minutter.. Anrett på varmt fat, pyntes pynt med citronskiver sitronskiver og persille. Hertil serveres Server madeirasaus eller maltesersaus. maltesersaus til.

Note til Modernisert

Mål er omregnet til moderne enheter (spiseskjeer, gram, dl). «Knivsod» er tolket som en liten klype/knivsspiss. «Kraftsaus med tomater» er modernisert til tykk kjøttkraftsaus med tomatpuré. Kavring beholdt, men griljermel kan brukes. Steketemperatur og tider er presisert.

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Frequently asked questions

Why should the artichoke bottoms be rubbed with lemon?
The lemon prevents the bottoms from darkening after the leaves and inner choke have been removed.
What is the filling made of?
4 tablespoons of chopped mushrooms, 25 g of butter, a little finely chopped onion, a dessert spoon of finely chopped parsley, salt, pepper, 3 tablespoons of tomato stock-sauce and 2 tablespoons of white wine. Everything is combined, set over the heat and simmered gently until thickened.
How are the bottoms boiled?
They are boiled in meat stock, but must not become too soft. The water is poured off, and the bottoms are laid on a cloth so the liquid drains out well before they are filled.
How is the dish finished?
The filled bottoms are set on a greased dish, sprinkled with sifted rusk crumbs and drizzled with a little melted butter. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 366, and makes 6 servings.

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