Cooking Artichokes

BEFORE COOKING:

Just before cooking, peel off the outer leaves of the artichokes, trim the spiky ends, then cut the centers into quarters while removing the inner fibers.

COOKING:

If the goal is to infuse the broth with their flavour and aroma (for example, when making soup), place the artichokes in a small amount of cold water. If serving them as a standalone dish, add the artichokes directly to boiling water so they retain most of their juices. The cleaned artichokes can be tied with a string. Cook the artichokes for 4–5 minutes. Start timing from when the water returns to a boil. As soon as the water boils, add salt (about 2 teaspoons per litre) and a light sprinkling of sugar (about 1 teaspoon per litre). Optionally, add lemon juice, white wine, or vinegar. Cooking with the lid on shortens the process and reduces vitamin loss. The artichokes are done when the bud’s centre softens and the outer leaves peel off easily.

AFTER COOKING:

After cooking, remove the string and detach the fleshy leaves from the artichokes, setting aside the fibrous parts on a plate.

SERVING SUGGESTION:

Serve warm artichokes drizzled with butter, béchamel sauce, or hollandaise. If serving cold, accompany with mayonnaise, oil with lemon juice, or tartar sauce.

Enjoy your meal!