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Artichokes, Boiled

Boiled artichokes seasoned with salt and baking soda, cooked until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Artichokes, Boiled

Ingredients

Directions

Prepare

  1. Wash the artichokes thoroughly in several waters to remove any insects.

  2. Trim the leaves at the bottom and cut off the stems.

Boil

  1. Place the artichokes in boiling water with salt and baking soda.

  2. Keep the saucepan uncovered and boil until tender, about 20 minutes.

  3. Check doneness by inserting a fork or trying to remove the leaves.

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
The main vegetable, whose tough leaves and base soften as they cook until tender.
Baking soda
Makes the cooking water alkaline, which helps soften the plant tissue and keep the green colour.

The step that matters

Keep the saucepan uncovered. A lid traps acids released from the artichoke, which can turn the green colour dull. Leaving it open lets these acids escape and keeps the colour bright.

“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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