Artichoke Recipes
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Artichoke bases, or fonds as they are also called, are served as a vegetable side dish. Whole artichokes are generally served as a starter either hot or cold. An artichoke base is the small fleshy part of the artichoke which is left after all the leaves and the furry 'choke' (the undeveloped flower) have been removed. It is sometimes served on its own with melted butter, Hollandaise sauce or a stuffing. Artichoke hearts, which are the centres of very small, young artichokes, are also available frozen and in cans.
Artichokes should be bought as fresh as possible, but they can be stored for several days in a cool vegetable rack or larder or in the bottom of a refrigerator.
preparing artichokes
Wash the artichokes thoroughly in cold water. Cut the stalk level with the base of the artichoke and trim off any very coarse outer leaves. (The tops of the outer leaves are often also trimmed with scissors which gives a more attractive appearance.) Brush the cut surface of the artichokes with lemon juice to prevent discoloration.
boiling artichokes
Place the artichokes into a pan with just enough boiling salted water to cover them; if liked, a bouquet garni can be added to the pan. Cover and cook for 30-45 minutes, depending on the size of the artichokes; cooking is complete when one of the lower leaves can be easily pulled out. Remove from the pan and turn upside-down for a minute to drain thoroughly. (The 'choke' in the centre of the artichoke can be removed before serving the artichoke, if liked; it is best removed with a teaspoon.) Serve the artichokes either hot with melted butter or Hollandaise sauce, or cold with vinaigrette sauce or mayonnaise.
steaming artichokes
Season the artichokes with salt and cook in the top of a steamer over boiling water for 40-55 minutes. Serve as for boiled artichokes.
deep-frying artichokes
Use only the artichoke bases. Cut 6-8 artichoke bases into 3-4 pieces according to size. Coat with batter and fry in deep fat or oil until golden brown.
eating artichokes
Using your fingers, pull off each leaf, dip the soft fleshy end in the melted butter, sauce or mayonnaise and suck both together. When all the leaves have been pulled off in this way, the choke will be revealed if it has not previously been removed. Cut this off and eat the base (fond) beneath with a knife and fork.
