[Sca-cooks] artichoke pie

[Stefan li Rous]

<<< Opps. Sorry. The spinach pie is different from the pea and  
artichoke. I'm very sorry, but I truly don't remember where I saw the  
reference. The recipe I have is from 'Book of Old Tarts', which  
doesn't give historical references for the different pies, although  
there is a nice biblio at the end.? However, I DID see a reference to  
pea and artichoke pie, but, as I said, I can't remember where.

Devra, abashed >>>

Well, I can't find a pea and artichoke pie recipe or redaction in the  
Florilegium.

In the artichokes-msg file I do have this message on an artichoke  
pie. But I don't like artichokes, so you can have my artichoke pie in  
return for your fruit pie. :-)

Stefan

==============
From: "Terry Decker" <t.d.decker at worldnet.att.net>
To: <sca-cooks at ansteorra.org>
Date: Thu, 6 Dec 2001 06:36:46 -0600
Subject: [Sca-cooks] Artichoke Pie

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.
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas           
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****