To Cook Artichokes

Ingredients

• 1.artichokes, discoloured and small base leaves removed; stem trimmed flush with base; top 1 inch cut off; leaf points snipped; rinsed under cold water
• 2.water, large pot; 6 quarts (6 litres) per 4–6 artichokes
• 3.15 millilitre salt, per pot
• 4.1 stock cube, vegetable or chicken; added to cooking water
• 5.2 garlic, added to cooking water
• 6.lemon juice, 1 tablespoon per litre of water; to prevent discolouration
• 7.string, kitchen twine; tied top to bottom to hold leaves during cooking
• 8.Hollandaise sauce, to serve hot; small cup alongside
• 9.lemon butter, alternative dipping sauce for eating leaves

Method

1. 1.Remove any discoloured leaves and the small leaves at the base of the artichoke. Trim stem even with the base. Cut straight across, slice 1 inch off top. Discard top. Snip points of the remaining leaves with scissors. Rinse artichoke under cold water.
2. 2.To prevent leaves from spreading during cooking, tie string around the artichoke from top to bottom to hold leaves in place.
3. 3.Invert cleaned artichokes in a bowl containing 1 tablespoon lemon juice for each quart (litre) of water. This prevents the cut edges from discolouring.
4. 4.Artichokes should be cooked in a large pot of water. For 4–6 artichokes boil 6 quarts (6 litres) of water to which you have added 1 tablespoon salt, a vegetable or chicken stock cube, and 2 cloves garlic.
5. 5.Add artichokes, heat to boiling. Reduce heat and simmer uncovered 30 to 40 minutes. Artichokes are cooked when a leaf pulls out easily and the bottom is tender when pierced with a knife.
6. 6.Remove artichokes carefully from water (use tongs or two large spoons). Place upside down to drain. Keep warm.
7. 7.To serve hot as a first course: remove string but do not remove choke. Place artichoke upright on plate. Accompany with a small cup of Hollandaise sauce.
8. 8.To eat artichokes: pluck leaves one at a time. Dip base of leaf in sauce or lemon butter. Turn leaf meaty side down and draw between teeth, scraping off the meaty portion. Discard leaf on plate.
9. 9.When all outer leaves have been removed, a centre cone of small, light coloured leaves covering the fuzzy choke will be exposed. Pull or cut off cone of leaves. Slice off fuzzy choke with knife and fork. Discard. Cut the remaining 'heart' — the prize section — into bite-size pieces and dip into sauce.

Notes

• This is a technique guide — the card covers preparation, cooking, and eating artichokes, including how to serve them hot as a starter with Hollandaise sauce.
• See also: blender-hollandaise-sauce and magimix-hollandaise-sauce for the sauce recipes.