Cooked Artichokes
Serves: 6
Eda Schinner
1 January 1970
Based on User reviews:
51
Spice
46
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
Directions:
1
Fill a 2- to 3-quart saucepan three-fourths full of cold water, then whisk in flour, oil, salt, and juice of 1 lemon half
2
(Do not heat
3
) Cut off stem of 1 artichoke, then trim 1/4 inch from end of stem to expose core
4
Trim sides of stem down to pale core, then rub with remaining lemon half
5
Drop stem into water in pan
6
Cut off top 2 inches of leaves from same artichoke with a serrated knife
7
Bend back outer leaves until they snap off close to base, then discard several more layers of leaves until exposed leaves are pale yellow
8
Trim dark green fibrous parts from base and side of artichoke with a sharp paring knife, then cut remaining leaves flush with top of artichoke bottom
9
Rub artichoke bottom all over with same lemon half, then drop artichoke bottom into water in pan, putting a sieve or small lid directly on top of artichoke to keep submerged
10
Prepare other artichoke in same manner
11
Bring water to a boil, then reduce heat and simmer artichokes, uncovered, keeping them submerged, until just tender, 10 to 15 minutes for stems and 15 to 20 minutes for bottoms
12
Transfer as cooked with tongs to a cutting board
13
When artichokes are cool enough to handle, remove pointed inner leaves and fuzzy chokes with a melon-ball cutter or with a small spoon
14
Artichokes can be cooked 1 day ahead and transferred to a bowl with some cooking liquid and 1 cup cold water (to stop the cooking)
15
Cool, then chill in cooled liquid, covered
16
Drain artichokes before using
17
Fill a 2- to 3-quart saucepan three-fourths full of cold water, then whisk in flour, oil, salt, and juice of 1 lemon half
18
(Do not heat
19
) Cut off stem of 1 artichoke, then trim 1/4 inch from end of stem to expose core
20
Trim sides of stem down to pale core, then rub with remaining lemon half
21
Drop stem into water in pan
22
Cut off top 2 inches of leaves from same artichoke with a serrated knife
23
Bend back outer leaves until they snap off close to base, then discard several more layers of leaves until exposed leaves are pale yellow
24
Trim dark green fibrous parts from base and side of artichoke with a sharp paring knife, then cut remaining leaves flush with top of artichoke bottom
25
Rub artichoke bottom all over with same lemon half, then drop artichoke bottom into water in pan, putting a sieve or small lid directly on top of artichoke to keep submerged
26
Prepare other artichoke in same manner
27
Bring water to a boil, then reduce heat and simmer artichokes, uncovered, keeping them submerged, until just tender, 10 to 15 minutes for stems and 15 to 20 minutes for bottoms
28
Transfer as cooked with tongs to a cutting board
29
When artichokes are cool enough to handle, remove pointed inner leaves and fuzzy chokes with a melon-ball cutter or with a small spoon
30
Artichokes can be cooked 1 day ahead and transferred to a bowl with some cooking liquid and 1 cup cold water (to stop the cooking)
31
Cool, then chill in cooled liquid, covered
32
Drain artichokes before using