[Sca-cooks] Artichoke Pie

[Terry Decker]

I've been playing in the kitchen again.

Bear

To Make an Artichoak Pye.  Take the bottoms of six Artichoaks Boyled very
tender, put them in a dish, and some Vinegar over them.  Season them with
Ginger and Sugar, a little Mace Whole, and put them in a Coffin of Paste.
When you lay them in, lay some Marrow and Dates slices, and a few Raisons of
the Sun in the bottom with a good store of butter.  When it is half baked,
take a Gill of Sack, being boyled first with Sugar and a peel of Orange.
Put it into the Pye, and set it in the oven again, till you use it.

attributed to Hugh Platt, The Accomplisht Ladys Delight

1  8 or 9 inch pie shell
1 14 ounce can quartered artichoke hearts
2 Tablespoons of cider vinegar
1 teaspoon ginger
4 Tablespoons of sugar
1/2 teaspoon mace
1 teaspoon grated orange peel
1/4 cup raisins
1/2 cup chopped or sliced dates
2 Tablespoons of butter
1 Tablespoon of marrow (optional)
1 Cup Dry Sherry

Blind bake the pie shell 350 degrees F for 10 minutes.

Mix vinegar, one tablespoon of sugar, ginger and mace in a bowl.
Drain and rinse the artichoke hearts.  Add to the vinegar mixture and turn
to coat thoroughly.  Let stand for a half hour.
Put the Dry Sherry, three tablespoons of sugar, and the orange peel in a
small sauce pan and bring to a boil.  Cook to form a thin syrup.
Mix the date and raisins and spread them in the bottom of the pie shell.
Add the marrow.
Spread the artichoke hearts on top of the dates, raisins and marrow.
Dot the top of the pie with butter.
Pour the Sherry syrup over the artichokes.
Cover with aluminum foil and bake at 350 degrees F for 30 minutes.

Notes:
Pie shell was a standard 3-2-1 dough.
Canned artichokes were used because they were available.
I had ground mace available.  It was a little old.  Fresh mace might require
less.
The marrow was left off, as I was preparing the pie for a vegetarian.
I am considering making the syrup thicker.
I am considering baking the fruit for fifteen minutes then adding the syrup
to see what changes occur in the texture.
The aluminum foil keeps the crust from burning and helps the pie retain
moisture.
The dish is palatable cold, but I prefer it warm.