Artichokes are timeless.
Their savory flavor always a delicacy on their own, in sauces, or dips. The problem is, however, that their season is so short.
Living in Coastal California, you can stop at the roadside stands and pick up bags of little artichokes for a screaming deal – 10/$1, and even the medium sized ones would maybe be 4/$1. In contrast the flyover states offer artichokes up at 1/$3, which make them an occasional nostalgic indulgence.
Sigh…
That said, I never knew what to DO with the abundance of artichokes during artichoke season (which happens to be now, btw). It honestly never occurred to me to dry out the hearts and save them for later. I especially like how Chef Mollard followed up the drying instructions with details on how to reconstitute and prepare them for cooking. Very considerate.
Winter stews and ragouts! Oh joy!
Note: Cullis is a strong meat broth.
More Fun Discoveries
- Bathing: Cures Insanity, Prevents Cholera ~1856
- Whortleberry Fried-Cakes ~1886
- Corn Bread Recipe ~1905
Source: Art of Cookery, by John Mollard. 1808.
Convivial Supper 
I enjoyed reading the directions for drying artichokes. I’m always fascinated by how they preserved foods in days gone by.
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Thank you! I do the ‘hanging up to dry’ method with leftover herbs all of the time. This was a first for me, though!
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Definitely want to try drying them!!!
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Yes! I think this would be a great addition to mid-winter soups!
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