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

From19141949Modernised
To19141949Modernised
Modernised → 1914 (proofread, p. 366)~82% of the text changedremovedadded
6 stk artisjokker (store). 1 stk sitron (til å gni bunnene med). 1 l kjøttkraft (til koking). artiskokker citron kjøtkraft. Fyldet: 4 ss spiseskefuld hakkede sjampinjonger. champignons 25 g smør. gr. smør 1 knivsspiss knivsod finhakket løk. løk 1 ts dessertskefuld finhakket persille (dessertskje i originalen). salt. pepper. salt pepper 3 ss tykk kjøttkraftsaus spiseskefulde kraftsaus med tomat. tomater 2 ss spiseskefulde hvitvin. 2 ss kavring (finsiktet, til strøing). 1 ss smeltet smør (til dryppning). Fjern bladene Bladene og det innvendige (høyet) forsiktig, og skjær av indvendige borttages med forsigtighet, stilken slik at bare bunnene står igjen.. Gni bunnene avskjæres. Bundene gnides over med sitron så de ikke blir mørke.. Kok artisjokkbunnene citron for at hindre dem i kjøttkraften, men ikke lenger enn at de fremdeles har litt motstand – bli mørke; kokes i kraften, dog maa de må ikke bli for møre.. Hell av kraften møre. Vandet heldes fra, og legg bunnene på artiskokkene lægges op paa et klede så all væske trekker klæde, saa vandet kan trække godt av.. Bland sjampinjonger, smør, løk, persille, salt, pepper, kraftsaus av. Bundene fyldes med tomat og hvitvin. Sett blandingen følgende blanding: Alt blandes sammen, sættes over svak varme ilden og la den småtrekke smaatrækker, til den det er jevn og tykk.. Fordel fyllet i artisjokkbunnene og sett dem på jevnet. Bundene sættes paa et smurt ildfast fat.. Strø over siktet fat, strøes med sigtet kavring, drypp dryppes med litt smeltet smør over smør, og sett fatet sættes i varm ovn (ca. 220 °C) i 10 minutter.. Anrett på minutter. Anrettes paa varmt fat, pynt pyntes med sitronskiver citronskiver og persille. Server Hertil serveres madeirasaus eller maltesersaus til. maltesersaus.

Note on Modernised

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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