Rated 5.0 stars by 1 users
Appetizer
French
12 servings
20 minutes
55 minutes
6 artichokes (12 - 14 ounces)
1 lemon, cut
6 quarts water
3 tablespoons salt
Trim the base of each artichoke. Remove the small bottom leaves and any bruised outer leaves. Lay each artichoke on its side and slice about 1 inch off the top. Trim 1/4 inch off of each point with scissors. Rub the cut edges with lemon to prevent discoloration.
To remove the chokes before cooking, spread the top leaves apart and pull out the inner core of thistle-like yellow leaves. With a long-handled spoon, scrape out the hairy choke inside. Squeeze in a little lemon juice and press the artichoke back into shape.
In a large uncovered kettle or soup pot, bring 6 quarts of water and 3 tablespoons of salt to a bubbling boil. Drop in the artichokes and return the water to a boil.
Reduce the heat and boil briskly, uncovered, turning the artichokes occasionally. It will take about 15 minutes to cook artichokes without their chokes, and about 30 minutes with the chokes still in.
They are done when the bases are tender when pierced with the tip of a sharp knife. Remove them from the kettle with tongs and drain them upside down in a colander.
Serve the artichokes hot with melted butter, hollandaise or béarnaise sauce, and/or additional salt if desired.
Chilled artichokes are delicious served with a vinaigrette or mayonnaise dressing.
