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Green Artichokes

A simple boiled green artichoke preparation with lemon and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Green Artichokes

Ingredients

Directions

Prepare

  1. Squeeze the juice of 2 lemons into a bowl of water.

  2. Cut off the stalks of the artichokes and quarter them.

  3. Remove the choke from each quarter with a small knife.

  4. Rub the white part of each quarter with half a lemon.

  5. Trim any sharp angles and unsightly parts from the artichokes.

Boil and check

  1. Prepare boiling water in a pot and add 2 tablespoons of salt and the lemon juice water.

  2. Once boiling, add the artichoke quarters and boil for 3 minutes.

  3. Strain the artichokes and check for any brown spots, trimming as necessary.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Artichokes (in the method)
Provide the tender edible heart and leaf bases that form the dish.
Lemons
Acidity helps keep the cut artichoke flesh from browning and keeps its green colour bright.

The step that matters

Rub the cut artichoke with lemon right after trimming. Cut artichoke flesh oxidises quickly and turns brown. Acid from lemon slows this browning, so each piece should be acidified as soon as it is cut, before it sits exposed to air.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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