Escalloped Artichokes (1931)

• 6 artichokes
• 1 cupful of fine cracker or bread crumbs
• 1 cupful of cream
• 2 eggs
• Pepper and salt
• Dash of lemon juice

Cook artichokes tender, then scrape all edible parts from the leaves.  Remove the shokes, and cut the bottoms or hearts into cubes.  Squeeze lemon juice all over. Mix lightly with the crumbs, and turn into a well-buttered baking-dish.  Dust with pepper and salt.

Beat the eggs, add the cream and beat again to mix well. then pour over the artichoke-and-crumb mixture, and bake in a moderate over (350 degrees) until a delicate brown. This dish may be served as an entree or with the meat course.

(Origin - "The Kitchen Cabinet Book"  by Genevieve A. Callahan, Sunset Magazine Home Economics Director, 1931.)