How to Blanch Small Artichokes

Small artichokes cook faster and have a sweeter flavor than larger varieties.

Small artichokes have a tenderness and crisp taste not present in their larger, long-stemmed counterparts. Blanching small artichokes employs the same technique when blanching other vegetables and prepares them for sauteing, grilling or roasting. Blanching the artichokes in acidulated water brightens their color, preserves their nutrient content and prevents oxidation, a common problem when preparing fresh artichokes. The addition of aromatic ingredients, such as cloves, thyme and rosemary, adds the essence of the herbs' flavor without overpowering the artichoke. Does this Spark an idea?

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8 small artichokes
8 black peppercorns
1 star anise
1 California bay leaf
2 whole cloves
2 thyme sprigs
1 rosemary sprig
2 tbsp. freshly squeezed Meyer lemon juice
2 tbsp. kosher salt

Instructions

- 1
  
  Fill a food-storage container or bowl with 1 tbsp. lemon juice and 2 qts. of water. Cut 3/4 inch from the top of each artichoke and trim the stem to 1 inch. Peel the stems and remove the tough, fibrous outer leaves of the artichoke to expose the tender, yellow-green leaves. Place each artichoke in the acidulated water immediately after trimming.
- 2
  
  Fill a 12-qt. stockpot 3/4 full of water. Remove the artichokes from the acidulated water and place them in the stockpot. Add eight black peppercorns, one star anise, one California bay leaf, two whole cloves, two thyme sprigs, on rosemary sprig, 2 tbsp. freshly squeezed Meyer lemon juice and 2 tbsp. kosher salt to the stock pot and bring to a simmer. Place a small plate over the artichokes to keep them submerged. Fill a food-storage container half-full with ice and top off with water.
- 3
  
  Blanch the artichokes until tender, approximately 30 minutes. Test the doneness of the artichokes by inserting a paring knife in the thickest portion of the stem to make sure it pierces without much resistance.
- 4
  
  Transfer the blanched artichokes to the ice bath using a slotted spoon and allow them to cool for five minutes to halt the cooking process. Do not cool the artichokes in the ice bath if using immediately; just drain them prior to preparing. Store blanched artichokes up to two days in the refrigerator for the best results.