Fried Artichokes
The artichokes must be young and tender. Cut them into quarters, remove the choke part, and strip off the leaves. Having washed the artichokes well and laid them an hour in cold water, put them into a pot of boiling water, and keep them boiling steadily for a long time, till you find by trying them with a a fork that they are tender all through. Then take them out immediately, and drain them. Have ready a sufficiency of batter, made in the proportion of the yolk of one egg to a large table-spoonful of milk, and a tea-spoonful of flour. The eggs must be well beaten before they are mixed with the milk; then beat in the flour a spoonful at a time. Have ready over the fire some fresh butter, or lard, in a frying-pan. When it has boiled hard, dip the artichokes into the butter, (each piece should be twice dipped,) and fry them brown. Then drain them well, and send them to table hot.
Parsnips may be fried as above. Salsify also.
Another way of frying artichokes, parsnips, and salsify, is, after they have been boiled tender, to dip each piece first in beaten yolk of egg, (without milk or flour,) and then roll it in finely grated bread-crumbs. Then put them into the pan and fry them in butter or lard, or a mixture of both.
In boiling artichokes, observe to take them out as soon as they are tender. If they remain in the water after they are done, they turn blackish and lose their flavor.