3965 Globe Artichokes with Various Sauce

Method

Cut the tops of the artichokes level, trim them, tie up and place into boiling salted water. Cook fairly rapidly then drain them and remove the strings.

Arrange on a serviette on a dish and serve accompanied with either Sauce au Beurre, Sauce Hollandaise or Sauce Mousseline.

If the artichokes are being served cold, the choke should be removed. Arrange on a serviette and serve accompanied with Sauce Vinaigrette.