Recipes > Vegetables > Artichokes

Artichokes

• A French Mode of Cooking Artichokes
       from The Book of Household Management (1861)
• Artichauts à la Barigoule
       from Twenty-four Little French Dinners (1919)
• Artichoke Bottoms
       from The Boston Cooking-School Cook Book (1896)
• Artichoke Bottoms
       from The Century Cook Book (1901)
• Artichoke Cream
       from The Queen-like Closet or Rich Cabinet (1672)
• Artichoke Fried in Batter
       from Mrs. Wilson's Cook Book (1920)
• Artichoke Hollandaise Sauce
       from Mrs. Wilson's Cook Book (1920)
• Artichoke Vinaigrette
       from Mrs. Wilson's Cook Book (1920)
• Artichokes
       from The Easiest Way in Housekeeping and Cooking (1903)
• Artichokes
       from Directions for Cookery, in its Various Branches (1840)
• Artichokes
       from The Virginia Housewife (1860)
• Artichokes
       from A Poetical Cook-Book (1864)
• Artichokes
       from The Lady's Own Cookery Book (1844)
• Artichokes
       from The Century Cook Book (1901)
• Artichokes
       from Hand-Book of Practical Cookery (1884)
• Artichokes (French or Globe)
       from The International Jewish Cook Book (1919)
• Artichokes (French)
       from Breakfast Dainties (1885)
• Artichokes A La Lyonnaise
       from Vaughan's Vegetable Cook Book (1919)
• Artichokes A La Vinaigrette
       from Vaughan's Vegetable Cook Book (1919)
• Artichokes Stuffed With Meat
       from The Italian Cook Book (1919)
• Artichokes With Butter
       from The Italian Cook Book (1919)
• Artichokes With Sauce
       from The Italian Cook Book (1919)
• Artichokes a l'Italienne
       from The Book of Household Management (1861)
• Artichokes a la Vedette
       from The Belgian Cookbook (1915)
• Artichokes aux Tomatoes
       from Dr. Allinson's Cookery Book (1915)
• Artichokes in Mold
       from The Italian Cook Book (1919)
• Artichokes in Vinaigrette
       from Hand-Book of Practical Cookery (1884)
• Artichokes to boil in Winter
       from The Lady's Own Cookery Book (1844)
• Artichokes with Hollandaise Sauce
       from Woman's Institute Library of Cookery, Volume 2
• Artichokes with Sauce Royale
       from New Vegetarian Dishes (1892)
• Artichokes à la Bordelaise
       from Salads, Sandwiches, and Chafing-Dish Dainties (1909)
• Artichokes à la Parmesan
       from Dr. Allinson's Cookery Book (1915)
• Artichokes à la Sauce Blanche
       from Dr. Allinson's Cookery Book (1915)
• Artichokes, Fried
       from Hand-Book of Practical Cookery (1884)
• Artichokes, Stewed
       from Hand-Book of Practical Cookery (1884)
• Artichokes, to fricassee
       from The Lady's Own Cookery Book (1844)
• Boiled Artichokes
       from The Boston Cooking-School Cook Book (1896)
• Boiled Artichokes
       from The Art of Living in Australia (1893)
• Boiled Artichokes
       from The Book of Household Management (1861)
• Boiled Artichokes
       from Vaughan's Vegetable Cook Book (1919)
• Boiled Artichokes
       from The Cookery Blue Book (1891)
• Boiled Jerusalem Artichokes
       from The Book of Household Management (1861)
• Brussels Artichokes
       from The Belgian Cookbook (1915)
• Buttered Artichokes
       from Woman's Institute Library of Cookery, Volume 2
• Cooked Artichokes
       from Mrs. Wilson's Cook Book (1920)
• Creamed Artichokes
       from Woman's Institute Library of Cookery, Volume 2
• Creamed Artichokes
       from Vaughan's Vegetable Cook Book (1919)
• French Artichokes With Tomato Sauce
       from The International Jewish Cook Book (1919)
• Fried Artichoke
       from The Italian Cook Book (1919)
• Fried Artichokes
       from The Boston Cooking-School Cook Book (1896)
• Fried Artichokes
       from The Book of Household Management (1861)
• Fried Artichokes
       from Vaughan's Vegetable Cook Book (1919)
• Fried Artichokes (French)
       from Breakfast Dainties (1885)
• Jerusalem Artichoke
       from The Healthy Life Cook Book (1915)
• Jerusalem Artichoke
       from The International Jewish Cook Book (1919)
• Jerusalem Artichokes
       from Woman's Institute Library of Cookery, Volume 2
• Jerusalem Artichokes
       from The Golden Age Cook Book (1898)
• Jerusalem Artichokes
       from The Skilful Cook (1905)
• Jerusalem Artichokes With White Sauce
       from The Book of Household Management (1861)
• Mashed Jerusalem Artichokes
       from The Book of Household Management (1861)
• Steamed Artichokes
       from The Italian Cook Book (1919)
• Stewed Artichokes
       from The Italian Cook Book (1919)
• Stuffed Artichokes
       from The Boston Cooking-School Cook Book (1896)
• Stuffed Artichokes
       from The Italian Cook Book (1919)
• Stuffed Artichokes
       from The Cookery Blue Book (1891)
• To Dress Artichoke Suckers
       from The Queen-like Closet or Rich Cabinet (1672)
• To Fry Artichokes
       from The Queen-like Closet or Rich Cabinet (1672)
• To Keep Artichokes
       from The Queen-like Closet or Rich Cabinet (1672)
• To Keep Artichokes All the Year
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make Cream of Artichoke Bottoms
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make an Artichoke Pie
       from The Queen-like Closet or Rich Cabinet (1672)
• To Make an Artichoke Pudding
       from The Queen-like Closet or Rich Cabinet (1672)
• To Stew Artichokes
       from The Queen-like Closet or Rich Cabinet (1672)
• To dresse a dish of Hartichoaks
       from The Compleat Cook (1658)
• To dry Artichoke Bottoms
       from English Housewifry (1764)
• To fricassy Artichokes
       from English Housewifry (1764)
• To fry Artichoke Bottoms
       from English Housewifry (1764)