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Artichokes (French or Globe)

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 5 ingredients

  1. Butter
  2. Artichokes
  3. Must
  4. Water
  5. Cut
Contains Milk Read from the ingredients, not verified. Check labels.

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. French artichokes have a large scaly head, like the cone of a pine tree.
  2. The flower buds are used before they open.
  3. The edible portion consists of the thickened portion at the base of the scales and the receptacle to which the leaf-like scales are attached.
  4. When the artichoke is very young and tender the edible parts may be eaten raw as a salad.
  5. When it becomes hard, as it does very quickly, it must be cooked.
  6. When boiled it may be eaten as a salad or with a sauce.
  7. The scales are pulled with the fingers from the cooked head, the base of each leaf dipped in a sauce and then eaten.
  8. The bottoms (receptacles), which many consider the most delicate part of the artichoke, may be cut up and served as a salad, or they may be stewed and served with a sauce.
  9. To prepare the artichoke remove all the hard outer leaves.
  10. Cut off the stem close to the leaves.
  11. Cut off the top of the bud.
  12. Drop the artichokes into boiling water and cook until tender, which will take from thirty to fifty minutes, then take up and remove the choke.
  13. Serve a dish of French salad dressing with the artichokes, which may be eaten either hot or cold.
  14. Melted butter also makes a delicious sauce for the artichokes if they are eaten hot.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife