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–+ servings
Exactly four cooked French artichokes on separate neutral serving plates
Ebonie Garnica

How to Cook French Artichokes

Four French artichokes cook stem-side up in a covered pot with about two inches of water. Keep the heat low for about 40 minutes, then check the stems for tenderness.
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Cook Time 40 minutes
Servings: 4 servings
Course: Side Dish
Ingredients Equipment Method Notes

Ingredients
  

Artichokes
  • 4 whole French or globe artichokes
  • Water to reach about 2 inches deep in the pot
Serving options, as desired
  • Melted butter, after butter is included in your GAPS dairy progression
  • Garlic
  • Fresh lemon juice
  • Homemade aioli made with GAPS-permitted ingredients

Equipment

  • Large pot with lid
  • Knife
  • Tongs
  • Serving plates

Method
 

  1. Cut each artichoke stem so the end is flat.
  2. Place the four artichokes in a large pot with their stem ends facing up.
  3. Pour in enough water to reach about 2 inches deep in the bottom of the pot.
  4. Put the lid on the pot.
  5. Cook over low heat for about 40 minutes.
  6. Check the stems. The artichokes are ready when the stems are tender.
  7. Lift the artichokes from the pot with tongs and place one on each serving plate.
  8. Serve with melted butter, garlic, fresh lemon juice, or homemade aioli as desired.

Notes

Set the artichokes directly in about two inches of water with the stem ends facing up. Cover and cook over low heat for about forty minutes, until the stems are tender. Serving options are optional and unmeasured; keep butter within your dairy progression.

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