"Artichoke" Quotes from Famous Books
 ... of the artichokes were peeled and eaten raw by the inhabitants, but as these people are accustomed to consume all kinds of uncooked vegetables and unripe fruits few civilised persons would indulge in the Cypriote tastes. We found the artichoke stems uneatable in a raw state, but remarkably good when peeled and stewed, with a sauce of yolk of egg beaten up with oil, salt, pepper, and lemon-juice; they were then quite equal to sea-kale. There is a general neglect in the cultivation of vegetables which I cannot understand, as agriculture ...
— Cyprus, as I Saw it in 1879 • Sir Samuel W. Baker
... core, is as white as snow, and of the consistency of new bread. It must be roasted before it is eaten, being first divided into three or four parts. Its taste is insipid, with a slight sweetness somewhat resembling the crumb of wheaten bread mixed with a Jerusalem artichoke. ...
— Captain Cook - His Life, Voyages, and Discoveries • W.H.G. Kingston
... bruised; put these into a stone jar, and pour on them a gallon of strong vinegar; look at it now and then, and if you see occasion add more vinegar. Proceed in the same manner with plums, peaches, melons, apples, cucumbers; artichoke bottoms must be pared and cut raw; then salt them, and give them just one gentle boil, putting them into the water when hot. Never do red cabbage or walnuts. The more every thing is dried, the plumper it will become in the vinegar. Put in a pound or two of whole garlic prepared ...
— The Lady's Own Cookery Book, and New Dinner-Table Directory; • Charlotte Campbell Bury
... gestures; he punches in and punches out again with his fist, the hat which is stuck askew on his conical head, over the ears that are pointed like artichoke leaves. He is in front of me, and each of his soles is pierced by a valve which draws in water from the ...
— Light • Henri Barbusse
... Tastes: Some like Amletts, or Frazes of Eggs, with Bacon, or with Clary, or other high-tasted Herbs, which every good Housewife knows how to direct. The same Gentleman observes, that Amletts with boiled Artichoke Bottoms sliced, Amletts with the Tops of boil'd Asparagus, green Pease boiled, Mushrooms stew'd and sliced, or Truffles, these he tells ...
— The Country Housewife and Lady's Director - In the Management of a House, and the Delights and Profits of a Farm • Richard Bradley
... H. tuberosus.—The well-known Jerusalem artichoke; not a plant grown for ornament, being too coarse and late in flowering, but several things in its history may be mentioned, as Dr. Asa Gray has spent labor and study over it. It is believed to have been cultivated by the natives before the discovery of America, and the edible tubers ...
— Scientific American Supplement, No. 484, April 11, 1885 • Various
... of this paper I read where another man claimed to have raised 1,100 bushels to the acre. This put me at a further wonder as to the artichoke crop. I decided to try a crop of artichokes. I had a very nice spot of land that I thought would suit me for this purpose. I prepared it as I would prepare land for Irish potatoes, knowing that artichokes were, like the Irish potato, ...
— The Upward Path - A Reader For Colored Children • Various
... who was giving evidence in a cause wherein it was necessary to express those parts, made use of the term cauliflower; for which the judge on the bench, a peevish old fellow, reproved her, saying she might as well call it artichoke. Not so, my lord, replied she; for an artichoke has a bottom, but a **** ...
— 1811 Dictionary of the Vulgar Tongue • Captain Grose et al.
... done without salt; about 2 oz. cottage cheese or a poached egg; a little raw carrot, turnip or artichoke, finely grated, with dressing of fruit-oil beaten up with a raw egg. The grated roots must be well chewed; as a change they may be cut up and cooked in a casserole with very ...
— The Healthy Life, Vol. V, Nos. 24-28 - The Independent Health Magazine • Various
... snob (somewhere he defends the snob in an essay): rich food ("half-mourning" [artichoke hearts and truffles], "filet of reindeer," a cygnet in its plumage bearing an orchid in its beak, "heron's eggs whipped with wine into an amber foam," "mashed grasshoppers baked in saffron"), rich clothes, rich people interest him. There is no poverty in his books. His creatures ...
— The Merry-Go-Round • Carl Van Vechten |
