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ARTICHOKES AND HEARTS

Artichokes: do not cut the stems, pull them. This way, you will remove at the same time all the fibers which make the artichoke hearts hard. Wash, prepare by removing all the non-edible parts from the heart and by removing all the leaves except the small purple leaves which should be kept. Cook in boiling salted water until a big outer leaf can be pulled off. Before serving, remove the purple leaves, scoop out the artichoke, and present with the purple leaves arranged upside down. Serve with a rich vinaigrette.
Artichoke hearts: before pulling the stems, remove two or three rows of large leaves, leaving their roots attached to the heart, then pull off these roots and peel the heart just as you do with a potato, keeping the edible parts, with a well sharpened knife. As you do this, rub with lemon so that they do not get black. Soak in salted water with 1 tablespoon lemon juice, and cook. Remove the artichoke. Serve with a hot sauce: Hollandaise, Bˇarnaise, or even cheese bˇchamel.
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6 artichokes
vinaigrette dressing
2 lemons (optional
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25
mn
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20
mn
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Ile-de-France
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Vegetables
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Beaujolais
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