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4
PersonsEasy
By Shaun Hill
Published 2000
Globe artichokes are daunting. They produce a disproportionate ratio of debris to edible parts and the hairy choke can seem impossible to loosen. Classical cuisine calls for them to be cooked in a blanc, a mixture of flour, lemon juice and water. This succeeds in keeping the hearts white but leaves a slimy coating – often an uncleanable saucepan as well.
Organizing a small production line as on the previous pages will make the process simple. If this seems an absurd performance for