French Artichokes Boiled

Artichauts Francais Bouillis

Preparation info

    • Difficulty

      Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • 6 Tender French Artichokes
  • A Tablespoonful of Vinegar
  • A Teaspoonful

Method

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 sal