Alma Lach

Fonds d’Artichauts

Peeled Artichoke Bottoms

Preparation info
    • Difficulty

      Medium

Appears in
Hows and Whys of French Cooking
Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Ingredients

  • 6 large artichokes
  • 1 lemon, cut in half
  • 1 teaspoon salt

Method

  1. Wash artichokes by plunging them up and down in cold water. Break off stem at base of flower. Then break off each petal, beginning at the base and going around in a circle. Break off the petals when the artichoke is raw. This leaves the kernel, which is at the base of the leaf, attached to the heart, or bottom, of the artichoke. In other words, the exterior of the arti