Boiled Artichokes
By: Helen Pitlick
Published: Saturday, December 12, 2009 - 1:00am

Ingredients




artichoke
water

Preparation

1 Cut off stem close to leaves, remove outside bottom leaves, trim artichoke, cut off one inch from top of leaves, and with a sharp knife remove choke; then tie artichoke with a string to keep its shape. Soak one-half hour in cold water. Drain, and cook thirty to forty-five minutes in boiling, salted, acidulated water. Remove from water, place upside down to drain, then take off string.

About


Serve with Bechamél or Hollandaise Sauce or plain mayonnaise. Boiled Artichokes often constitute a course at dinner. Leaves are drawn out separately with fingers, dipped in sauce, and fleshy ends only eaten, although the bottom is edible. Artichokes may be cut in quarters, cooked, drained, and served with Sauce Béarnaise. When prepared in this way they, are often served with mutton.