Boiled Globe Artichokes
1 tablesp. lemon juice
1/2 pt. Hollandaise sauce or 1/2 pt. mushroom sauce or 2 oz. melted butter
Soak the artichokes in cold, salt water for at least 1 hr to ensure the removal of all dust and insects.
Wash them well.
Cut off the tails and trim the bottoms with a sharp knife.
Cut off the outer leaves and trim the tops of the remaining ones with scissors.
Put into a pan with just sufficient boiling water to cover them, adding salt and the lemon juice.
Cook until tender, 15-45 min., according to size and freshness (when cooked the leaves pull out easily).
Test frequently after 15 min as they are apt to break and become discoloured if over-cooked.
Remove from water and drain them well by turning them upside down.
Serve with Hollandaise sauce or melted butter or mushroom sauce.