SC - artichokes

[Stefan li Rous]

Cariadoc replied to my message:
> At 11:12 PM -0500 8/30/00, Stefan li Rous wrote:
> >You might also want to take a look at the several period recipes in
> >this file in this file in the FOOD-VEGETABLES section of my files.
> >These tend to boil the artichokes with meat and use a lot more different
> >spices.
> >artichokes-msg    (11K) 12/ 8/99    Period artichokes. Recipes. Cardoons.
> 
> It's worth noting that although cardoons are closely related to 
> artichokes (the plant looks like an artichoke on steroids, with 
> miniature artichokes on it), what people normally eat is the leaf of 
> the cardoon not (as with the artichoke) the bud. So a cardoon recipe 
> would be quite different from a modern artichoke recipe.

Now you have me a bit confused. Two of these recipes in this file are 
in a message from you. I have pasted the message below.

Now "Peel the cardoons" would seem to apply more to a bud, like on
the artichoke more than a leaf. Or are you supposed to peel off the
outer leaf surface? It almost sounds like peel off the outer layers
leaving something like an artichoke heart.

But I've never seen a cardoon and only eaten artichoke once, as I
mentioned, years ago. I will add your message to my artichoke file.

- -- 
Lord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
Mark S. Harris             Austin, Texas           stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

> Date: Mon, 31 Aug 1998 10:18:44 -0800
> From: david friedman <ddfr at best.com>
> Subject: Re: SC - artichokes?
> 
> 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.
> 
> There are two recipes in the Andalusian cookbook which Charles Perry (the
> translator) thinks refer to cardoons, but might conceivably be intended for
> artichokes. They are:
> 
> Preparing a Dish With Cardoon
> 
> Take meat and cut it up, wash and put in the pot and pour over enough water
> to cover. Put in the pot one spoon of oil, two of murri and one of
> clarified butter, and soaked garbanzos, chopped onion and coriander seed.
> Peel the cardoons, boil and cut up and throw pepper in the pot with them,
> and when they are cooked, take two eggs and bread crumbs, cover the
> contents of the pot well and leave over the coals until the grease comes
> out, God willing.
> 
> Preparing a Dish of Cardoons with Meat
> 
> Take meat and cut it up, put in the pot with water, salt, two spoons of
> murri, one of vinegar and another of oil, pepper, caraway and coriander
> seed. Put on the fire, and when it is cooked, wash the cardoons, boil, cut
> up small and throw over the meat. Boil a little, and cover the contents of
> the pot with two eggs and bread crumbs, and sprinkle pepper on it in the
> platter, God willing.
> 
> David/Cariadoc
> http://www.best.com/~ddfr/