Purée of Artichokes is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic garnish or accompaniment of artichokes cooked in salted water that are pureed and finished with butter, plain flour, milk, meat glaze and brown sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Purée of Artichokes.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
This is a classic recipe for a Victorian version of Purée of Artichokes that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 117.—PUREE OF ARTICHOKES
Boil four fresh artichokes in plenty of water and a little salt, and when thoroughly done, which is ascertained by the leaves coming out readily when slightly pulled, they must then be drained and cooled; and after having removed all the soft pulpy part by scraping it of with a spoon from the hard leaves, and removing also the floss adhering to the artichoke, place the pulp in a small stewpan with a pat of butter, a teaspoonful of flour, ditto of sugar, nutmeg, pepper, and salt, and a little milk, or a gill of cream, and a bit of glaze; stir this over the fire for ten minutes, and serve with cutlets, fricandeaux, sweetbreads, &c.
Modern Redaction
Ingredients:
4 artichokes
1 1/2 tsp butter
1 tsp plain flour
1 tsp sugar
freshly-grated nutmeg, to taste
salt and freshly-ground black pepper, to taste
140ml cream or milk
1 tsp meat glaze, as made in the economy of second stocks or broth recipe
Method:
Bring a pan of lightly-salted water to a boil, add the artichokes and cook until done (this is when the leaves readily come off the artichoke when gently tugged). Drain the artichokes and allow to cool then remove all the soft pulp from the leaves by scraping with a spoon (reserve this) and remove any floss adhering to the artichokes.
Place the pulp in a small pan along with the butter, flour, sugar, cream and meat glaze. Season to taste with nutmeg, salt and black pepper then place on the heat and cook, stirring constantly, for 10 minutes. Serve hot with cutlets, fricandeaux, sweetbreads and offal.
