Boiled artichokes
4 servings
30 minutes
Boiled artichokes are a dish of exquisite French cuisine, valued for their refined taste and tender texture. Artichokes, traditionally used in Mediterranean gastronomy, have a light nutty note and a soft, slightly sweet heart. They are prepared by carefully cleaning, removing tough parts, and boiling to perfect tenderness. Served with egg sauce with wine or egg-butter sauce that enhances the richness of flavor. The dish is often garnished with herbs for added freshness. Artichokes are not only delicious but also beneficial due to their antioxidant properties and ease of digestion. An ideal choice for those who appreciate the simplicity and elegance of classic French cuisine.
1
Only the bottoms of artichokes and the bases of their leaves are edible, while the tips of the leaves are inedible. To prepare artichokes, cut the stem at the base and trim the hard parts of the leaves. Rub the bottom of the artichoke where the stem was cut with lemon to prevent browning. Use the handle of a tablespoon to remove the heart from the center of the artichokes.
- Artichokes: 10 pieces
- Salt: to taste
- Green: to taste
2
Wash the prepared artichokes, place them in a pot in a single layer, cover with hot water just enough to submerge them, add salt, and cook in a covered pot for 10-15 minutes. You can check if the artichokes are ready by inserting a knife: if it goes in easily, they are done.
- Artichokes: 10 pieces
- Salt: to taste
3
Place the cooked artichokes upside down on a sieve to drain the water, then transfer them to a plate on which a napkin folded like an envelope has been placed.
- Artichokes: 10 pieces
4
Arrange the artichokes in a row, garnished with sprigs of greenery. Serve them with egg sauce with wine or egg-butter sauce.
- Artichokes: 10 pieces
- Green: to taste
- Butter: 2 tablespoons