34 A GARDEN OF HERBS 



only the tops of the leaves a little faded. Sir Hugh Platt, 

 Delights for Ladies, 1594. 



To STEW ARTICHOKES. First let your artichokes be 

 boyled, then take out the core and take off all the leaves, 

 cut the bottome into quarters splitting them in the middle. 

 Provide a flat stewing pan or dish wherein put thin Manchet 

 tostes, and lay the artichoke on them, the Marrows of two 

 Bones, five or six large blades of mace, halfe pound of 

 preserved plums, with their syrup and sugar (if the syrup 

 doe not make them sweet enough). Let all these stew 

 together. If you stew them in a dish, serve them in it, not 

 stirring them only, lay on some preserves which are fresh, 

 as Barberries or suchlike. Sippet it and serve it up. 

 Instead of Preserves you may stew ordinary Plummes which 

 will be cheaper if you have no old Preserves. From The 

 Receipt Book of Joseph Cooper, Cook to Charles I, 1654. 



To FRY ARTICHOKES. Boyl and sever all from the 

 Bottoms, and slice them in the midst and quarter it, dip 

 them in Batter and fry them in Butter, for the Sauce take 

 Butter and Sugar with the juice of an orange. Dish your 

 Artichokes with this sauce (being fried brown) and lay 

 boyl'd marrow of bones on them. Garnish it with Orange 

 and serve up. Ibid. 



ARTICHOKE PIE. Take your artichokes, boil them and 

 take out the Leaves and the Core, and trim the Bottoms. 

 Cut some in quarters and some whole. To eight Bottoms 

 take the Marrows of four good bones taken out as whole as 

 you can. Toss these in the Yolks of eggs, and season them 

 with Salt, Sugar, Ginger, Cinnamon and Nutmeg. Raise a 

 Pie. Lay in your Bottoms, put Marrow between and your 

 quarters uppermost, lay marrow with them. Put on them 

 the Yolks of eight hard eggs. Lay over them Citron and 

 Dates. Put over Butter, and close it and Bake. Ibid. 



RESOLES OF ARTICHOKES OR POTATOES. Take Artichoke 

 bottoms boiled (or potatoes boiled), and beat them in a Mortar 



