Broiled Artichokes is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic accompaniment of artichokes that are par-boiled, prepared then stuffed with herbs and cooked on a griddle pan. The full recipe is presented here and I hope you enjoy this classic British version of: Broiled Artichokes.
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This is a classic recipe for a Victorian version of Broiled 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
Parboil them, remove the chokes, and in their place put a pinch of chopped parsley and chives, some bread raspings, a teaspoonful of oil, salt, and pepper; broil on a gridiron and serve hot.
Modern Redaction
Ingredients:
6 artichokes
1 tbsp parsley, chopped
1 tbsp chives, chopped
3 tbsp breadcrumbs
2 tbsp olive oil
salt and freshly-ground black pepper, to taste
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 then bring the mixture to a boil, reduce to a simmer then cover and cook for about 15 minutes, or until part done.
Drain and remove the chokes from between the leaves. In a bowl, mix the parsley, chives, breadcrumbs and oil. Season to taste then add a pinch of this mixture between the leaves (where you removed the chokes). Heat a griddle pan until very hot, add the artichokes and cook until cooked through and well marked. Serve hot.
