Artischocken

England, 16. Jhd.

• 10-12 Artischockenböden, vorgekocht
• ½ TL Pfeffer
• ½ TL Zimt
• ½ TL Ingwer
• 2 EL Wasser
• 1 EL grober Kristallzucker
• 4 EL Butter
• 1 Spritzer Essig

• Pfeffer, Zimt und Ingwer mit Wasser mischen, aufkochen, vom Feuer nehmen
• Artischockenböden darin 15 min marinieren, in einen Bräter geben
• Butter und Essig zugeben, bei 180°C 15 min backen
• Mit dem Zucker bestreuen und auftragen

To make a dishe of Artechokes.

Take your Artechokes and pare away all the top even to the meate and boyle them in sweete broth till they be somewhat tender, then take them out, and put them into a dishe, and seethe them with Pepper, synamon and ginger, and then put in your dishe that you meane to bake them in, and put in Marrowe to them good store, and so let them bake, and when they be baked, put in a little Vinegar and butter, and sticke three or foure leaves of the Artechoks in the dishe when you serve them up, and scrape Suger on the dish.

T. Dawson, The Good Huswifes Jewell 1596/97