Recipe Manuscript

Alcachofas

Name: Alcachofas
Prep time: PTPT25M
Cook time: PTPT30M
Yield: 8
Cuisine: American
Ingredients: 6-8 medium artichokes; 2-3 liters water; 1-2 tablespoons (15-30g) salt; 8-10 whole black peppercorns; 2-3 bay leaves; 25g unsalted butter (or pork lard if preferred); For tomato sauce: 3-4 ripe tomatoes (~500g); 2-3 tablespoons (30-45ml) olive oil; For salad: 2 tablespoons (30ml) olive oil; 1 tablespoon (15ml) vinegar; 1/2 small red onion, thinly sliced; 50g aged cheese (e.g., Cotija or Parmesan); For stuffing option 1: 2 eggs (per 2 artichokes); For stuffing option 2: 50g breadcrumbs; 30g grated aged cheese; Additional olive oil as needed

"Artichokes"

1913

From the treasured pages of La Cocina en el Bolsillo No. 3

Written by Antonio Vanegas Arroyo

Early Modern Kitchen (1900 - 1930)American Beginner Intermediate Lunch Dinner

Original Recipe • 1913

Original Manuscript(circa Early Modern Kitchen, 1900 - 1930)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Alcachofas

"Se les cortan las puntas de las hojas, los tallos y se les quitan las hojas gruesas de encima y se echan en el agüa hirviendo de manera que no las cubra totalmente, sino dos terceras partes, poniéndoles sal suficiente, unas pimientas finas, unas hojas de laurel y un trocito de manteca. Cuando ya se les desprenden las hojas facilmente, es porque están cocidas, y entonces se sacan, se limpian y se ponen a escurrir cabeza abajo sirviéndolas con una salsa de gitomate bien refrita y un poco de aceite de comer, o bien como ensalada con aceite y vinagre, cebolla cruda rebanada y queso añejo. Para rellenarlas se les quita el corazón y en el hueco se ponen huevos revueltos o una mezcla de pan rayado y queso molido."

English Translation

"Cut off the tips of the leaves, the stems, and remove the tough outer leaves. Put them into boiling water so that they are not completely covered, only about two-thirds submerged, adding enough salt, a few peppercorns, some bay leaves, and a small piece of lard. When the leaves come off easily, they are cooked. Then remove them, clean them, and set them to drain upside down. Serve them with a well-fried tomato sauce and a bit of cooking oil, or as a salad with oil and vinegar, sliced raw onion, and aged cheese. To stuff them, remove the heart and in the hollow place scrambled eggs or a mixture of breadcrumbs and grated cheese."

Note on the Original Text

The recipe is written in a direct, conversational style, assuming fundamental knowledge of cooking methods (e.g., boiling, draining, frying). Steps are described sequentially, sometimes combining actions that today would be separated for clarity. Measurement is approximate ('sufficient salt', 'a little butter'), reflecting both ingredient variability and culinary intuition. Spelling is mostly standard for early 20th-century Mexican Spanish, but note 'gitomate' for 'jitomate' (tomato), an archaic or regional form. The recipe presents multiple serving suggestions, common in practical domestic manuals of the period.

Modern Kitchen Interpretation

Recipe's Origin

La Cocina en el Bolsillo No. 3 - Click to view recipe in book

Title

La Cocina en el Bolsillo No. 3 (1913)

You can also click the book image above to peruse the original tome

Writer

Antonio Vanegas Arroyo

Era

1913

Publisher

Unknown

Background

A delightful volume from the iconic 'Cocina en el bolsillo' series, this 1913 cookbook serves up a charming array of recipes, inviting readers to explore classic and creative dishes—ready to fit in your pocket and spice up any kitchen adventure.

Kindly made available by

University of Texas at San Antonio

Historical Background of the Recipe

Learn about old traditions

This artichoke recipe was first published in 'La Cocina en el Bolsillo No. 3,' an affordable and practical series of cookbooks by Antonio Vanegas Arroyo in Mexico, 1913. These books were designed for the everyday household cook, offering practical Mexican and European inspirations. The artichoke, then as now, was considered a special treat, requiring careful preparation. The suggested ways to serve the artichokes reflect both the influence of Mediterranean cuisine and the adaptable thrift of the Mexican home cook. The inclusion of tomato 'gitomate' sauce signals both access to New World seasonal produce and creative home economies.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Home cooks in 1913 likely used a sturdy kitchen knife for trimming the artichokes, a heavy pot (often clay, tin, or enameled metal) for boiling, wooden spoons for stirring, and basic kitchen tongs or ladles to lift the hot vegetables. Tomatoes would be fried in a cast iron or clay pan. Cheese would have been grated by hand, with a box grater or a simple flat grater. Serving was done with basic ceramic plates, and salads were mixed in earthenware bowls with simple salad forks or hands.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

25 mins

Cook Time

30 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

6-8 medium artichokes
2-3 quarts water
1-2 tablespoons salt
8-10 whole black peppercorns
2-3 bay leaves
1 ounce unsalted butter (or pork lard if preferred)
For tomato sauce: 3-4 ripe tomatoes (~18 ounces)
2-3 tablespoons olive oil
For salad: 2 tablespoons olive oil
1 tablespoon vinegar
1/2 small red onion, thinly sliced
2 ounces aged cheese (e.g., Cotija or Parmesan)
For stuffing option 1: 2 eggs (per 2 artichokes)
For stuffing option 2: 1 3/4 ounces breadcrumbs
1 ounce grated aged cheese
Additional olive oil as needed

Instructions

Begin by trimming the tips of 6-8 medium artichokes, removing the stems and the outer tough leaves.
Place them in a large pot with boiling water, ensuring the water covers about two-thirds of the artichokes.
Add 1-2 tablespoons of salt, 8-10 whole black peppercorns, 2-3 bay leaves, and a 1-ounce knob of unsalted butter (or pork lard, as originally used).
Simmer until the leaves detach easily—about 25-35 minutes.
Drain the artichokes upside down.
Serve hot with a tomato sauce: fry 3-4 ripe tomatoes (roughly 18 ounces), skinned and chopped, in 2-3 tablespoons of olive oil until thick.
Spoon over the artichokes.
Alternatively, serve as a salad: quarter the cooked artichokes and toss with 2 tablespoons olive oil, 1 tablespoon vinegar, half a small red onion, thinly sliced, and sprinkle with 2 ounces of aged cheese (like Cotija or Parmesan).
For stuffed artichokes, remove the chokes and hearts, then fill with either scrambled eggs (2 eggs per 2 artichokes, softly scrambled) or a mixture of 1 3/4 ounces breadcrumbs and 1 ounce grated cheese and a splash of olive oil.
Re-warm if needed and serve promptly.

Estimated Calories

170 per serving

Cooking Estimates

Preparing artichokes, making sauce or salad, and stuffing them takes about 25 minutes. Cooking the artichokes takes around 30 minutes. Each artichoke serving has about 170 calories, and you will get 6-8 servings, depending on the number of artichokes you use.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.