Cooking Artichoke Bottoms

Preparation info

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 4 large artichokes
  • 1 lemon, halved
  • 2 teaspoons flour
  • teaspoons salt


    1. Trim off the tough outer leaves of the artichokes. Using a sharp kitchen knife, slice off the stems of the artichokes. Immediately rub cut surface with the lemon. Neatly slice through the vegetables parallel to the base to leave an artichoke bottom less than one inch thick. Immediately rub cut surface with lemon.

    2. Squeeze the remaining lemon juice into a saucepan. Add the flour and blend well with a wire whisk to make a paste. Add water, a little at a time, stirring until flour is thinned and well blended. Drop the artichoke bottoms into the pan and add enough water to cover them. Add salt. Bring to a boil, cover, and simmer for twenty-five minutes or longer, until artichokes are tender. Drain.

    3. When the artichokes are cool enough to handle, remove the fuzzy “choke” from the center by pulling and scraping with a spoon. If artichoke bottoms are to be served hot, they may be reheated in hot salted water before serving.