Fricaseed Artichokes is a traditional British recipe, based on Robert Kemp Philp's recipe of 1859, for a classic dish of artichokes boiled in a milk and water mix that's served in a white milk-based sauce. The full recipe is presented here and I hope you enjoy this classic British version of: Fricaseed Artichokes.
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This is a classic recipe for a Victorian version of Fricasseed 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
Pare artichokes, and boil them in milk and water for twenty minutes; have ready a sauce made of a piece of butter the size of a walnut, a tablespoonful of flour, and a half-pint of milk, seasoned with salt, pepper, and nutmeg; stew the artichokes in this for five minutes, and serve either plain or with melted butter.
Modern Redaction
Ingredients:
6 artichokes, pared
250ml milk mixed with 300ml water
2 tbsp butter
1 tbsp plain flour
300ml milk
salt and freshly-ground black pepper, to taste
freshly-grated nutmeg, to taste
Method:
Pare your artichokes then combine with the milk and water mix in a pan. Bring to a simmer, cover and cook for 20 minutes.
In the meantime, prepare a white sauce. Melt the butter in a pan and stir in the flour to form a roux. Whisk in the milk and season to taste with salt, black pepper and nutmeg. Bring to a simmer and cook gently until thickened. Drain the artichokes once tender and add to the white sauce.
Serve hot and, if desired, accompany with melted butter.
