Artichoke Preparation

Ingredients

• Sauce pan, string, scissors
• Artichoke
• 2 lemons

Method

• 1. Put water in saucepan to boil. VERY IMPORTANT: Throughout entire procedure, continually rub with lj.
• 2. De-stem and make sitable, lj.
• 3. Cut about 1/3 off; cut/trim remaining tips. If ugly at root take off entirely, lj.
• 4. Take melon baller and take out flower; double check to see that all is removed, lj.
• 5. Slice 2-3 slices of lemon; place one on top and 1-2 on bottom tying like a package to hold in place.
• 6. Place in boiling water and boil for 40-45 minutes, checking with skewer to see if done.
• 7. Shock cold and allow to drain upside down to drain out water.
• #2 Method:
• 1. Cut in half leaving stem, lj.
• 2. Trim stem slightly and peel stem, lj.
• 3. Trim all leaves and all the way up to 2 1/2" - 3" from top (leaving just heart?), lj.
• 4. Cut in fourths, lj.
• Method #3:
• 1. As in #2 to heart, except leave some leaves at bottom (pictured pg. 289, Gisslen)
• 2. Trim off stem, lj.
• Artichokes are good garnish for Sauce Bernaise or Sauce Hollandaise.

Notes

• SERVINGS: 1
• SOURCE: Directions as Given by Chef Klaus Loos