James Peterson

Basic Boiled Artichokes

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Preparation info
  • Makes

    4

    First-Course or Side-Dish Servings
    • Difficulty

      Easy

Appears in
Cooking
Cooking

By James Peterson

Published 2007

  • About

You can serve artichokes with a simple sauce, such as melted butter, olive oil, vinaigrette, or mayonnaise. Aioli is especially good. A large artichoke, hot or cold, makes a lovely first course to a dinner or a satisfying side dish.

Ingredients

  • 4 large artichokes
  • ½ cup melted butter, extra virgin olive oil. Hollandaise Sauce,

Method

Cut the stem off of each artichoke straight across the base, so the artichokes will stand upright on plates. Put the artichokes in a nonaluminum pot with enough water to cover by 1 inch and bring to a simmer. Put a plate on the artichokes to keep them submerged, but don’t cover the pot. Simmer for abou