Cooking Artichokes dans un Blanc or à Blanc

One of the first and most basic cooking techniques demonstrated in the classic French repertoire is the preparation of artichokes in a water/flour/oil/lemon/salt solution referred to as cuisson dans un blanc or cuisson à blanc (or cooking in a white). This cooking solution is used for any raw ingredient that easily discolors when freshly peeled or during the cooking process. Other such ingredients would be salsify, offal, and veal. The flour and lemon in the water solution bleach the ingredient and keep it white or pale in color while cooking, and the oil forms a layer on top of the liquid to prevent air from coming in contact with the artichoke bottoms.