How the French Cook Vegetables

The French cook green vegetables by plunging them in boiling salted water (à l’anglaise, English style) and draining them as soon as they’re done; by cooking them slowly covered with butter until soft and sullen gray (à la française, French style); by steaming; or by simmering, partially covered, with a little olive oil and lemon juice, a method used for vegetables, such as artichokes, cardoons, or salsify, that turn black when exposed to air. Traditional recipes also include flour with the lemon and olive oil, turning the cooking liquid into what is referred to as a blanc.