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Boiled artichokes (artichauts au naturel)

Erken's recipe for boiled artichokes from 1914: cleaned artichokes are rubbed with lemon, soaked in vinegar water for half an hour and boiled tender in salted water for ¾–1 hour. Served warm on a napkin with stirred butter or hollandaise sauce.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 365 (falt i det fri)

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About the dish

The recipe appears in the chapter on root vegetables and greens, right after Erken's general advice on boiling legumes and vegetables: fresh vegetables are set over in boiling, salted water, and they must be taken out of the water as soon as they are tender, or they become waterlogged.

How to make it

  1. 1

    Clean the artichokes

    Wash the artichokes in several changes of water. Cut off the stem and rub the cut surface with the lemon slice. Snip the tips off the leaves.

  2. 2

    Soak in acidulated water

    Place the artichokes in cold water that stands well above them, adding 1 tablespoon vinegar per liter of water. Let them soak for half an hour.

  3. 3

    Boil

    Bring plenty of water to a boil with salt (3 tsp salt to 3 liters of water). Add the artichokes so the water stands well above them, and boil covered until tender, ¾–1 hour depending on size, or until the leaves come away easily from the base.

  4. 4

    Drain

    Take them out and let them stand upside down for a while so the water drains off.

  5. 5

    Serve

    Arrange the artichokes piping hot on a platter with a warm napkin. Serve stirred butter or sauce hollandaise alongside.

Changes from the original

Amounts are specified and given in modern measures (liters, tablespoons, teaspoons). The language of the method is modernized, and OCR breaks in the text are corrected. The cooking time is kept as in the original.

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

From19141949Modernised
To19141949Modernised
1949 (proofread, p. 404) → 1914 (proofread, p. 365)~51% of the text changedremovedadded
Artisjokker, kokte. (Artichauts au naturel.) 6 artisjokker vann artiskokker vand eddik 1 skive sitron. Artisjokkene citron Artiskokkerne vaskes i flere vann, vand, befries for stilken, over skjæringen overskjæringen gnides med si tronskiven. Spissene citronskiven. Spidserne klippes av bladene, og artisjokkene legges artiskokkerne lægges i koldt vann, så meget vand, saa meget, at det står staar godt over dem, og med 1 spiseskje spiseske eddik til hver liter vann; vand; ligger heri ¾ ½ time. Settes så Sættes saa over varmen ilden i kokende, saltet vann vand — til 3 liter vann vand 3 teskjeer teskeer salt; vannet må stå vandet maa staa godt over dem. Koker under lokk lok, til de er møre, fra ¾ —1 ¾—1 time efter størrelsen, eller til bladene med letthet lethet løsner fra bunnen. Innen bunden. Inden de anrettes, må maa de stå staa en stund omvendt, forat vannet vandet kan renne rinde av. Serveres kokende varme på paa fat, hvor på hvorpaa er lagt en varm serviett. Aspargessmør serviet. Rørt smør eller sauce hollandaise serveres til.

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Frequently asked questions

How long should the artichokes boil?
They are boiled covered in boiling, salted water for ¾–1 hour depending on size – until they are tender and the leaves come away easily from the base.
Why are they placed in water with vinegar before boiling?
They soak ½ hour in cold water with 1 tablespoon vinegar per liter of water. The cut surface where the stem was is also rubbed with a lemon slice so the artichokes do not darken.
How much salt in the cooking water?
3 teaspoons salt to 3 liters of water, and the water must stand well above the artichokes.
How are they served?
Turn them upside down for a while so the water drains off, and serve them piping hot on a platter with a warm napkin. This goes with stirred butter or hollandaise sauce. The recipe is from Schønberg Erken's «Stor kokebok» (1914), p. 365.

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