Boiled artichokes recipe
Recipe for boiled artichokes
Using scissors or a very sharp knife, trim off the top third of the outer leaves of the artichokes and wash the heads in plenty of water. Break off the stalk level with the leaves (do not cut it); the stringy parts will come away with the stalk. Tie up each artichoke with string so that the head retains its shape during cooking and plunge the vegetables into acidulated boiling salted water. Keep the water boiling vigorously. The cooking time (average 30 minutes) depends on the size and freshness of the artichokes. (Allow 10-12 minutes after the steam begins to escape when using a pressure cooker.) The artichokes are cooked when the outside leaves come away when pulled upwards. Drain the artichokes by placing them upside down in a colander, remove the string and serve immediately. If they are to be eaten cold, put them under the cold tap as soon as they are cooked and then drain them; do not untie them until the last moment. To serve, take out and discard the centre leaves which hide the choke and remove the choke by scooping it out with a small spoon.
Artichokes may be eaten hot with melted butter, a white sauce (prepared with the cooking water enriched with fresh cream), a cream sauce (or simply cream flavoured with lemon and heated), a hollandaise sauce or a mousseline sauce. Cold artichokes may be served with mayonnaise, mustard sauce, soy sauce, tartare sauce, or vinaigrette and flavoured, if desired, with chopped parsley or chervil.