Artichokes, Boiled
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Fill a large pot with water and add salt.
Bring the water to a boil.
Cook and serve
Add the artichokes to the boiling water.
Cook for 30-40 minutes until tender.
Remove the artichokes and drain before serving.
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
- The main vegetable, which becomes tender and edible as it cooks in the boiling water.
The step that matters
Cook until tender. Artichokes cooked too briefly stay tough and fibrous, while the boiling water softens the leaves and heart. Checking for tenderness with a knife or by pulling a leaf ensures they are fully cooked before draining.
“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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