Boiled Artichokes

By the RecipeCafe Archives

Ingredients

• 2 large globe artichokes
• 1 Water, enough to fully submerge artichokes
• 1 tsp (6 g) salt per quart (950 ml) of water
• 2 tbsp (30 ml) lemon juice or white vinegar per quart (950 ml) of water (acidulated water)
• 1 Bechamel sauce, Hollandaise sauce, or Sauce Bearnaise, for serving

Instructions

1. 1. Prepare the artichokes: cut off the stem flush with the base of the leaves. Remove the tough outer bottom leaves by snapping them off. Using kitchen shears or a sharp knife, trim approximately 1 inch (2.5 cm) from the tips of the remaining leaves. Using a sharp paring knife or melon baller, reach into the center and remove the fibrous choke (the hairy, inedible core sitting above the heart). Tie each artichoke with kitchen twine to hold its shape during cooking.
2. 2. Soak the prepared artichokes in cold water for 30 minutes to remove any residual grit. Drain.
3. 3. Bring a large pot of water to a rolling boil — use a pot large enough that the artichokes are fully submerged. Add salt (1 tsp / 6 g per quart / 950 ml) and an acidulant such as lemon juice or white vinegar (2 tbsp / 30 ml per quart / 950 ml). This step is called acidulating: adding an acid to the cooking water prevents the artichoke flesh from discolouring.
4. 4. Lower the artichokes into the boiling acidulated water. Cook uncovered for 30 to 45 minutes, until a leaf pulls away from the base with gentle tugging, the flesh at the base of a pulled leaf is tender when scraped with a fingernail, and a paring knife inserted into the bottom meets no resistance. Larger artichokes will require the full 45 minutes.
5. 5. Remove the artichokes from the water with tongs. Place them upside down on a wire rack or folded towel to drain for 2 to 3 minutes. Remove and discard the kitchen twine.
6. 6. Serve whole artichokes right-side up, accompanied by Bechamel or Hollandaise sauce. To eat, draw leaves out one at a time with the fingers, dip the base of each leaf into the sauce, and scrape the tender fleshy portion between the teeth; the artichoke bottom is fully edible and is eaten last. Alternatively, cut artichokes into quarters after cooking, drain, and serve with Sauce Bearnaise alongside roasted or braised mutton.