Boiled artichokes
4 servings
30 minutes
Boiled artichokes are an exquisite French dish valued for their tender, slightly nutty flavor and refined texture. The artichoke is one of the oldest cultivated vegetables, with a history dating back to Ancient Rome, where it was considered a delicacy. Cooking reveals its natural softness, while adding salt enhances the depth of flavor. This dish is perfect as a standalone appetizer accompanied by vinaigrette or melted butter. The French love to serve artichokes with mayonnaise, fresh herbs, or lemon. The simple yet elegant cooking process makes it ideal for a romantic dinner or light summer lunch. Artichokes are rich in fiber and antioxidants, promoting healthy eating. Each leaf easily pulls away, inviting you to enjoy the taste of the artichoke piece by piece until its tender heart is revealed.
1
Cut off the dry leaves from the artichokes and immerse them in boiling salted water. To prevent color loss, cover the artichokes with a double layer of cheesecloth. Bring the water back to a boil over very high heat and cook uncovered for 35-45 minutes. The artichokes are ready when they can be easily pierced with a knife and the leaves come off easily.
- Artichokes: 6 pieces
- Water: 8 l
- Salt: 10 teaspoons
2
Quickly transfer the artichokes to dry using a slotted spoon and dry them well.