Classic preparation of whole artichoke

This is a classic preparation which, together with the asparagus, is one of the most noble of vegetables. Serve with a lovely vinaigrette. The top of the leaves are often cut away but this is not essential. In France, the tradition is to add a clove of garlic to the heart and then cook the artichoke. This is a great snack to serve to guests or even makes a great vegetable side dish.

Classic preparation of whole artichoke

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As needed:


artichokes (Camus de Bretagne)




Preparation method

  • Fill a pan with water, add a little salt, and bring to the boil. Add the juice of one lemon.
  • Place the artichoke on the edge of the work surface and twist off the stem, removing all the hard fibres at the same time.
  • Neatly cut the base where the stem connects and directly rub on some lemon juice.
  • Place the artichokes in the boiling water and cook until done. This will take between 20 and 40 minutes. Make sure that the artichokes remain submerged by using a plate or lid.
  • The artichokes are done when the lower leaves are soft and can be easily removed. You can test whether they're done by pricking the base.

Serving suggestions

  • Serve with a vinaigrette of your choice like a mustard or herb vinaigrette. The guest can pick the leaves from the artichoke and dip these in the vinaigrette.
  • Delicious with hollandaise with chervil and shallot.
  • Add aromatics to the cooking water to enhance the flavour, like garlic, bay leaf, and thym.

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