Globe Artichokes, To Boil (Artichauts au Natural)

Ingredients

• young fresh artichokes
• a few drops of vinegar
• a saucepan three parts full of boiling water
• a little salt
• the juice of a lemon
• a little powdered charcoal (optional)

Method

1. 1

   Cut the stem off the artichokes, remove the hardest bottom leaves, and cut about an inch off the top.

2. 2

   Wash and soak them in cold water with vinegar for half an hour.

3. 3

   Rinse and drain.

4. 4

   Boil in water with salt and lemon juice for 5-6 minutes, then cook until tender.

5. 5

   Drain, remove the choke, and serve with melted butter or sauce hollandaise.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 202. The excerpt below is the record exactly as published.

Globe Artichokes, To Boil (Artichauts au Natural) Choose young fresh artichokes for boiling, the green ones are better than those with a purple tint. Cut the stem off even with the leaves, remove the hardest bottom leaves, and cut about an inch Globe Artichokes off those at the top, thus making an opening in the centre of the artichokes. Wash the artichokes thoroughly, and soak them in cold water with a few drops of vinegar in it for half an hour, to draw out any insects. Lift them out, rinse in fresh water and place them upside down in a colander or sieve to drain. Have ready on the fire a saucepan three parts full of boiling water, to which a little salt and the juice of a lemon

Cook this with the app: pantry check, scaling, and the assistant.