Artichauts Bouillis

Boiled Artichokes

Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About


  • 6 artichokes
  • 6 quarts water
  • 3 tablespoons salt


  1. The preparation of whole artichokes is always the same. Hold the flower by the stem and plunge it up and down in a basin of cold water to remove the dirt particles trapped in the petals. Do not soak artichokes or they become tough. Break off the stems at the base of the flower and the small base petals. With a knife, cut ¾ inch off the top. With a scissors snip