England, 16th c.
Recipe by Daniel Myers
One of the many vegetable dishes served in medieval England, this is simple to prepare but still delicious and elegant.
10 - 12 artichoke bottoms, cooked
1/2 tsp. pepper
1/2 tsp. cinnamon
1/2 tsp. ginger
2 Tbsp. water
1 Tbsp. large crystal sugar
4 Tbsp. butter
Mix pepper, cinnamon, and ginger with water. Bring to a boil and remove from heat. Add artichoke bottoms and allow to marinate for 15 minutes. Place into baking dish and add butter and vinegar. Bake at 350° for 15 minutes. Sprinkle with sugar and serve.
To make a dishe of Artechokes. Take your Artechokes and pare away all the top even to the meate and boyle them in sweete broth till they be somewhat tender, then take them out, and put them into a dishe, and seethe them with Pepper, synamon and ginger, and then put in your dishe that you meane to bake them in, and put in Marrowe to them good store, and so let them bake, and when they be baked, put in a little Vinegar and butter, and sticke three or foure leaves of the Artechoks in the dishe when you serve them up, and scrape Suger on the dish.