Artichokes with Divers Sauces
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
Contains
EggsMilk
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
Chef Wood
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- Cut the artichokes evenly to within two-thirds of their height;
- trim them all round;
- string them, and plunge them into slightly-salted boiling water.
- Cook them rather quickly;
- drain them well, just before serving them, and remove the string.
- Dish on a napkin, and send a butter, a Hollandaise, or a mousseline sauce, &c., at the same time.
- When artichokes, cooked in this way, have to be served cold, remove their chokes, dish them on a napkin, and send a Vinaigrette sauce separately.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Colander