Artichoke Bottoms au Sauce Blanche

Ingredients

• 4 pieces artichoke bottoms (Fresh or preserved artichoke bottoms; if using whole artichokes, remove all leaves and the choke to expose the fleshy base)
• 1 portion sauce blanche (A classic white sauce; see inline steps below for preparation)

Instructions

1. 1Prepare the sauce blanche before introducing the artichokes. Place a small saucepan over low heat and melt the butter gently without allowing it to brown. Once melted, stir in the flour using a wooden spoon, mixing continuously for about 1 to 2 minutes to form a smooth pale roux. Gradually add the water or stock, a little at a time, stirring constantly to avoid lumps. Continue stirring over low heat until the sauce thickens to a smooth, pourable consistency. Season lightly with salt. Keep the sauce warm and ready over the lowest possible heat.
2. 2If using whole fresh artichokes, snap or cut off all the outer leaves by bending them back until they break. Trim the stem flush with the base using a sharp knife. Use a spoon or melon baller to scoop out the hairy choke from the centre, leaving only the clean, smooth fleshy bottom. If using pre-prepared or preserved artichoke bottoms, simply drain them well and pat dry with a clean cloth or kitchen paper.
3. 3Place the prepared artichoke bottoms into the warm sauce blanche in the saucepan. Ensure the artichoke bottoms are mostly submerged or well coated by the sauce. Over the lowest possible heat, gently simmer — meaning the sauce should barely bubble, with only occasional small bubbles breaking the surface. Allow the artichoke bottoms to simmer gently in the sauce for approximately 10 to 15 minutes, turning them carefully once or twice with a spoon so they absorb the sauce evenly and heat through completely. They are ready when they are tender all the way through when pierced with the tip of a knife and are thoroughly warmed.
4. 4Carefully lift the artichoke bottoms out of the saucepan using a spoon and arrange them on a warm serving dish. Spoon the remaining sauce blanche generously over the top. Serve immediately while hot.