French Artichokes Boiled

Artichauts Francais Bouillis

Preparation info

  • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 6 Tender French Artichokes
  • A Tablespoonful of Vinegar
  • A Teaspoonful of Salt
  • A Sauce, According to Taste


Strip off the coarse outer leaves, or, better still, cut the stalks close with a pair of scissors, and trim the sharp points from the leaves, removing about a quarter of an inch of each. Cut the stalks about an inch from the bottom. Throw into cold water and wash well, adding a little vinegar to draw out any lurking insects. Have on the stove a pot of boiling water, and add a teaspoonful of salt. Throw in the Artichokes, and boil gently until it is possible to draw out a leaf easily, or until the outer leaves are tender. Take from the fire and drain upon a dish, placing them upside down, so that the water may all run off. Stand on their stalks in another dish when thoroughly drained, and serve hot with a Drawn Butter Sauce, Sauce a la Maitre d’Hotel or a Sauce a la Hollandaise.

The time for boiling an Artichoke depends entirely on the age and size of the Vegetable and requires all the way from twenty-five minutes to an hour.