Search Results for: Vinegar
or steamed. a cooked, unseasoned artichoke has a delicate flavour. salt may be added to the water if boiling artichokes. covered artichokes, in particular those that have been cut, can turn brown due to the enzymatic browning and chlorophyll oxidation. placing them in water slightly acidified with vinegar
or lemon juice can prevent the discoloration. leaves are often removed one at a time, and the fleshy base eaten, with vinaigrette , hollandaise , vinegar , butter , mayonnaise , aioli , lemon juice, or other sauces. the fibrous upper part of each leaf is usually discarded. the heart is eaten when the...
https://en.wikipedia.org/wiki/Artichoke