- Cut off
the stalk close to the base of the artichoke.
- Trim the
points off the lower leaves using sharp kitchen scissors. If you are
preparing the artichokes in advance of cooking, rub the cut edges
with lemon juice to prevent discoloration.
- Using a
sharp knife, cut the top third off the artichokes, to remove the
- Cook the
artichokes in lightly salted boiling water for about 10-15 minutes,
removing them when they are tender right through.
- Spoon the
hairy choke out of the centre of each artichoke and serve them on
individual serving plates. Fill the cavity with French Dressing or
Hollandaise Sauce. Suck the tender flesh from the plump leaves,
removing them one at a time from the outside and dipping them in
sauce. Then eat the fleshy heart that remains.
Alternatively, if you are going to stuff the artichokes, refresh
them in cold water after removing from the pan, then remove the
hairy chokes from the centers. Stuff the cavities with a stuffing
mixture and bake. Serve with a tomato or cream-based sauce.