Kim Milan's Basic Boiled Artichokes
A fundamental cooking method that neatly trims the tough outer leaves and fuzzy choke of artichokes, then gently simmers them in an herb and wine broth.
Ingredients needed 2 servings
Recipe
Cooking tips
- If the fuzzy choke in the center is not properly removed, it will impart a strong astringent taste and ruin the texture, so it must be scooped out thoroughly.
- Immediately after trimming, submerge the artichokes in lemon water or citric acid water to prevent browning.
- If removed when fully cooked, they may become too soft, so the key is to remove them slightly undercooked and let the residual heat finish the cooking.
Recommended for
- Those who want to learn how to trim and cook fresh artichokes.
- Those who want to learn the basics of authentic Italian vegetable dishes.
- Those who want to prepare a basic base for various artichoke-based dishes.
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