Peeling Artichokes
Dear Aunt Daisy, Eyer since the morning you read out | the humorous letter from the "Daisy | Chainer" who was having trouble with | that "infuriating vegetable" the arti-| ke, I've been meaning to send a few "ids of help. I, too, used to scrape, scrub and peel at those irritating, bumpy little ‘articles, until there was | hardly any edible portion left. Then I. conceived the idea of just a good old scrub with a "vegetable brush" (in other | words, a nail brush kept for the pur- | pose), and then steaming them whole | in with the other vegetables. I always | steam my vegetables all together. When |
they are cooked it is quite easy to slip off their outside knobbly skins, and there is the nice white inside all beautifully cooked. I never waste time with them now-just a scrub and into the pot they go. I find that potatoes at this time of the year often go very pulpy when | cooked, so I just scrub them also, and | find that their skin holds them together, and they are quite easy to peel when | cooked either by the individual diners, | or if they haven’t the time (or are too | lazy!!) by the ‘"cook-in-charge,"’ before | serving. | I do hope these two hints will help any "infuriated" cooks who may be reading The Listener.
Dorothy
Anne
’ of Christchurch, |
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https://paperspast.natlib.govt.nz/periodicals/NZLIST19470801.2.46.3.4
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New Zealand Listener, Volume 17, Issue 423, 1 August 1947, Page 23
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225Peeling Artichokes New Zealand Listener, Volume 17, Issue 423, 1 August 1947, Page 23
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Copyright in the work University Entrance by Janet Frame (credited as J.F., 22 March 1946, page 18), is owned by the Janet Frame Literary Trust. The National Library has been granted permission to digitise this article and make it available online as part of this digitised version of the New Zealand Listener. You can search, browse, and print this article for research and personal study only. Permission must be obtained from the Janet Frame Literary Trust for any other use.
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