Читать книгу The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season - Richard Olney - Страница 34

Artichoke bottoms may be cooked and kept submerged in their cooking liquid for several days before using (if they are to be canned, the cooking time should be reduced to a minimum since they must be sterilized afterward). Served cold, the following recipe represents the complete cooking process. Served hot, artichokes always gain in flavor by a final cooking in butter. (If one has the luck to find them young and tender, they may be cooked directly in butter after having been rubbed with lemon.) The lemon—both the rubbing and its presence in the cooking liquid—is designed to keep them from turning dark, but should not be overdone, for although a slight lemon flavor is agreeable, a delicately flavored grayish artichoke is preferable to one that is acid in flavor, though impeccable in color. Also, to avoid discoloration, artichokes should not be cooked in any metal except stainless steel or enamelware, nor “turned” (pared in spiral fashion) with a carbon knife.