artichauts bouillis

[French]

Trimmed artichokes, tied with string to retain the shape and boiled in plenty of acidulated water. When cooked they should be drained upside down and the inner mound of leaves and the choke removed with a spoon before serving. Serve with melted butter or a cream or hollandaise sauce. Cold, they can be served with mayonnaise or a vinaigrette.

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