Globe Artichokes



Artichokes                                                           10


Lemons                                                                2


  1. Use only very young and fresh artichokes.  Trim off the staff at the base.  Using a small strong knife or scissors trim the tops of the leaves.
  2. Place a slice of lemon at the base of each and tie in place with string.
  3. Simmer in the blanc or well acidulated salt water until the base is tender about 20 minutes.
  4. Refresh under running cold water until quite cold.  Remove the strings and the lemon.  Remove the core carefully from the centre and leave it clean.  Replace the centre on top of the leaves.
  5. Reheat in boiling salted water for 3 to 4 minutes.  Drain thoroughly.
  6. Serve in a napkin or a dish accompanied by hollandaise sauce or melted butter.