Directions: |
Directions:Tossed Salad - to keep from darkening, drop raw pieces in 2 c water with 1/2 lemon juice or vinegar until ready to toss with remaining salad ingredients.
Another Salad - Boil artichokes first. Combine 4 c with finely diced onion, 1 c chopped celery, salt, 1 sliced cucumber and 1 c mayonnaise.
Fried Artichokes - Slice thin and fry in bacon fryings for 8-10 minutes. They will look like fried potatoes, but have a sweeter taste and not be as crisp.
Baked Artichokes - Rub slices with oil and bake on cookie sheet.
Pot Roast - can be used in pot roast like potatoes.
Artichoke Casserole - Boil some of the tubers until they are soft, mash them and mix with fine bread crumbs, beaten eggs, melted butter, salt and pepper. Bake in casserole.
Blended Artichokes - Cook first and blend skin and all to be used in breads, spiced cakes - use your imagination.
Pickled Artichokes - Boil a few minutes, then pickle as you would pickles.
Artichoke Entree - Cook until tender and add butter and salt.
Artichoke Pie - Use cooked pureed artichoke in place of pumpkin in your favorite recipe.
Frozen Artichoke - Boil tubers until barely tender. Spread out on cookie sheet to freeze. Store in plastic bags. |
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Notes: |
Personal
Notes: These yellowed directions are entitled by Mom as "Artichokes -inulin instead of carbohydrates." Inulin, according to Webster's New World Dictionary, is a white, starchlike polysaccharide which yields fructose, and glucose when hydrolyzed; found in the roots and tubers of many composite plants. Webster's Unabridged Dictionary further states it is chiefly used as an ingredient in diabetic bread and identifies Jerusalem artichoke as a root containing this ingredient. Later in life, Mom was diagnosed with borderline diabetes and was able to control it entirely with diet. She became very learned in this area as these recipes indicate.
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