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Cooked Artichoke Bottoms—Preliminary Cooking

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France

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

Ingredients 5 ingredients

  1. Salt
  2. Lemon juice
  3. Artichoke
  4. 1 quart cold water
  5. 4 cup flour Put
Contains Gluten Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Lemon juice High in vitamin C

    High in vitamin C · 39 mg per 100 g, 48% of the reference intake per 100 g

    • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
    • Vitamin C contributes to normal collagen formation for the normal function of bones.
    • Vitamin C contributes to normal collagen formation for the normal function of cartilage.
    11 more authorised claims
    • Vitamin C contributes to normal collagen formation for the normal function of gums.
    • Vitamin C contributes to normal collagen formation for the normal function of skin.
    • Vitamin C contributes to normal collagen formation for the normal function of teeth.
    • Vitamin C contributes to normal energy-yielding metabolism.
    • Vitamin C contributes to normal functioning of the nervous system.
    • Vitamin C contributes to normal psychological function.
    • Vitamin C contributes to the normal function of the immune system.
    • Vitamin C contributes to the protection of cells from oxidative stress.
    • Vitamin C contributes to the reduction of tiredness and fatigue.
    • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
    • Vitamin C increases iron absorption.

    Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

    Nutrients per 100 g of “Lemon juice, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

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.

Method

  1. A blanc is a solution of salted water with lemon juice and flour.
  2. It is used for the preliminary cooking of any food which discolors easily, such as artichoke bottoms, salsify, calf’s head.
  3. Flour and lemon juice blanch the food and keep its whiteness.
  4. Never cook artichoke bottoms in anything but enamel, pyrex, stainless steel, or earthenware.
  5. Aluminum or iron pans will give them a grayish color.
  6. For 6 to 8 large artichoke bottoms 4 cup flour Put the flour in the saucepan and beat in a bit of cold An enameled saucepan water to make a smooth paste.
  7. Then beat in the rest A wire whip of the water, the lemon juice, and the salt.
  8. Bring to 1 quart cold water the boil and simmer 5 minutes.

Plating

Cookware for this recipe

  • Saucepan
  • Whisk