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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 366) → 1949 (proofread, p. 403)~79% of the text changedremovedadded
(Fonds d'artichauts.) 6 artiskokker citron kjøtkraft. Fyldet: 4 spiseskefuld hakkede champignons 25 gr. smør 1 knivsod finhakket løk 1 dessertskefuld finhakket persille salt pepper 3 spiseskefulde kraftsaus med tomater 2 spiseskefulde hvitvin. artisjokker sitron kjøttkraft. Bladene og det indvendige borttages innvendige borttas med forsigtighet, forsiktighet, stilken avskjæres. Bundene Bunnene gnides over med citron sitron for at å hindre dem i at å bli mørke; kokes i kraften, dog maa må de ikke bli for møre. Vandet heldes Vannet helles fra, og artiskokkene lægges artisjokkene legges op paa på et klæde, saa vandet så vannet kan trække trekke godt av. Bundene fyldes Bunnene fylles med følgende blanding: Alt blandes sammen, sættes over ilden og smaatrækker, til det er jevnet. Bundene sættes paa et smurt fat, strøes med sigtet kavring, dryppes med litt smeltet smør, og fatet sættes i varm ovn i 10 minutter. Anrettes paa varmt fat, pyntes 4 spiseskjefulle hakkede champignons 25 gr. smør 1 knivsodd finhakket løk 1 dessertskje finhakket persille salt pepper 3 spiseskjefulle kraftsaus med citronskiver og persille. Hertil serveres madeirasaus eller maltesersaus. tomater 2 — hvitvin.

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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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