For whatever way they are to be cooked, Japanese artichokes must first be cleaned before being blanched, keeping them slightly firm. They should then be heated in butter to dry but without colour.
Japanese artichokes should be very fresh as otherwise it is difficult to clean them properly and obtain a white colour. The best way to remove their skins is to rub them with coarse salt in a thick cloth, then to wash them to remove any particles of skin still adhering.
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