[Sca-cooks] artichoke pie
Stefan li Rous
StefanliRous at austin.rr.com
Mon Mar 30 15:38:06 PDT 2009
<<< 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doesn't give historical references for the different pies, although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 ****
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