SC - oop - Southern Fried Chicken From a Southern Cook

[LrdRas@aol.com]

And it came to pass on 31 Aug 98, that david friedman wrote:

> At 12:32 AM -0500 8/31/98, Stefan li Rous wrote:
> >Are there medieval recipes using artichokes? Artichoke hearts? Are there any
> >European recipes with these?
> 
> There seems some disagreement as to when the artichoke came into
> existence--I discuss the question in the Miscellany article on what
> foods are appropriate for period feasts. My own opinion is that the
> artichoke was bred out of the Cardoon sometime during our period.

The _Arte Cisoria_ by Enrique de Villena, is a 1423 Spanish carving 
manual.  It mentions both artichokes and cardoons.  In discussing how 
to carve artichokes, the author specifies that they are to be cut 
"like the other cardoons".

No recipes are given, as this is not a cookbook, per se, but de 
Villena mentions that artichokes can be served boiled or "adobado" 
(pickled).

Lady Brighid ni Chiarain of Tethba
Barony of Settmour Swamp, East Kingdom
mka Robin Carroll-Mann *** harper @ idt.net
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