French Culinary Institute
By French Culinary Institute
Artichokes cooked à l’anglaise may be served hot, warm, or at room temperature with hollandaise sauce, mousseline sauce, mayonnaise, or any vinaigrette.
If cooking whole artichokes à l’anglaise, place a fresh lemon slice on the stem cut and tie it in place with kitchen string. This will help keep the cut part from discoloring during the cooking process.