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Like Small Artichokes: Wash and peel the artichokes and, if large, cut into
small pieces. Remember to keep the artichokes in
cold water, with a tablespoon of lemon juice to
preserve a good colour, until ready to cook them.
Put into a saucepan with the water or stock, vinegar
and seasoning.
To top it off, in mid-August the flowers appear. They look like small artichokes (a very close relation) and are obviously thistles of a sort with many individual purplish blue florets. The spines around the blossoms are sharp. Blossoms continue to the end of October and plants withstand frost at least to - 28°F.
The heart, or artichoke base, is eaten
with a small Knife and fork, the leaves with the fingers, the choke discarded, so finger bowls should
be put on the table, see asparagus.
Cook the artichokes as described above, then drain and cool. Remove the tops of the leaves with kitchen scissors and pull out the centre 'choke', leaving a cavity. Fill this with vinaigrette dressing (see page 182) just before serving. |
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