How to Prepare and Cook Artichokes "in a Blanc"
Learn how to clean and cook your artichokes like a chef! If you always cooked your artichoke in a "Blanc" which is a classic French cooking technique, they will never get brown.
Servings: 2
Ingredients
- 2 large artichokes
- Juice of 1 lemon
- Salt and pepper, to taste
- 3 cups water
- 2 tablespoons flour
Instructions
- Make a Blanc: In a saucepan, place the lemon juice, salt, pepper, and water and whisk in the flour. The combination of those ingredients is called a Blanc and prevents the artichokes from browning through the natural oxidation process.
- Clean the artichokes: Artichokes should be cleaned and trimmed before cooking. Artichokes turn brown when cut, but rubbing them with a fresh cut lemon or putting them in lemon water stops this process. So always have one of these on hand when working with artichokes.
- Do not cut the stems but break them just above the small leaves. If the stem is not too woody, it can be peeled and cooked as well.
- Snap off the tough, dark outer leaves of an artichoke, or cut them off with a paring knife by turning the paring knife around the bottom of the vegetable. Stop at the point where the leaves begin to turn yellow, a sign that they are tender.
- Cut the top of the artichoke flat with a serrated knife, about 1 to 2 inches from the point. Don't forget to rub them with lemon and put in the Blanc.
- To clean artichokes down to the bottom or "heart": rotate the artichoke as you trim off all the leaves. You should work with a sharp paring knife, held perpendicular to the yellow fleshly base. Trim off the tops of the inner leaves and any green from the base. Again, remove the inner choke.
- Cook into the Blanc: Cover artichokes with parchment paper, leaving a hole into the center for the steam to escape. Bring to a boil, reduce the heat to simmer and cook the artichokes for about 12 minutes or until the center is tender. Allow to cool before removing the choke; you may use a spoon to remove it. Use them according to your recipe.
Cooking Tips for Preparing Artichokes “in a Blanc”
- Make the Blanc: To prevent browning, combine lemon juice, water, salt, pepper, and flour in a saucepan. This mixture is called a Blanc and helps stop oxidation as you prepare your artichokes.
- Clean the Artichokes: Artichokes brown quickly when cut. To prevent this, rub the cut areas with lemon juice or place them in a bowl of lemon water immediately. Always keep a lemon handy when working with artichokes.
- Trim the Stems: Don’t cut the stems off entirely. Instead, break them just above the small leaves. If the stem is not too tough, peel it and cook it along with the heart.
- Remove Tough Outer Leaves: Snap off the tough, dark outer leaves by hand, or use a paring knife to trim them. Work your way around the artichoke until you reach the yellow leaves, which are tender.
- Trim the Top: Cut the top off the artichoke with a serrated knife, about 1 to 2 inches from the point. Be sure to rub the cut parts with lemon to prevent discoloration.
- Clean the Heart: To reveal the tender heart, rotate the artichoke and trim away the remaining leaves. Use a sharp paring knife and remove any green areas, as well as the inner choke. The artichoke heart should be pale and smooth.
- Cook in the Blanc: Place the prepared artichokes in the Blanc mixture, covering them with parchment paper. Leave a small hole for steam to escape. Bring to a boil, then reduce the heat to simmer. Cook for about 12 minutes or until tender. Let the artichokes cool slightly before removing the choke with a spoon.
- Cooking Tip: Artichokes cooked “in a Blanc” will never turn brown. This classic French technique keeps the artichokes vibrant and fresh.
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