Artichokes—French
From Observatory
The keyword exceeded the maximum length of 150 characters.1111
- Ingredients
- Artichokes
- Salt
- White Sauce No. 2 (optional)
- Utensils
- Knife
- String
- Saucepan
- Serving-dish
- Directions
- Wash in cold water, remove the outside leaves, and cut off the stems close to the leaves.
- Cut off about an inch of the tops of the leaves, spread the leaves open from the centre, and remove the core or "choke."
- Tie a string around each artichoke near the top, and soak them in cold water for half an hour.
- Drain, put into a saucepan of boiling salt water, and boil from thirty to forty-five minutes, depending upon the age of the artichokes.
- Remove from the boiling water, and turn each artichoke upside down to drain.
- Place the artichokes on a serving-dish, and remove the strings.
- Serve with Hollandaise Sauce, White Sauce No. 2, or Mayonnaise.
This work is in the public domain in the United States because it was published before January 1, 1929. It was adapted by the Observatory from a version produced by Wikisource contributors.
This work may be in the public domain in countries and areas with longer native copyright terms that apply the rule of the shorter term to foreign works.
Please note that the original source material has been altered by a human editor or was human-edited with AI-assist to be easier to read and search for on the Observatory. To find the original source material as it was originally written and/or formatted, please click here.
