Preventing Artichokes from turning brown
what do you use in your acidic water? I hear of this but apparently i am not in the loop on that one.. haha
When you prep the buggers, really acidulate the water. Get some citric acid and sprinkle it in. Don't be shy. They will oxidize upon any contact with oxygen. Keep dipping them, almost after every cut or trim... You've gotta be really quick. Maybe make a barigoule? keeps them nice, and under the braising liquor.. :)
Lemon juice, olive oil, rosemary, thyme, oregano, black peppercorns, salt, bay leaves.
When I serve artichokes I cut off the stem and immediately rub the bottom with a lemon slice.
Sometimes I toothpick the lemon slice to the artichokes bottom before and while cooking.
I also clip the points so people don't get cut on them.
These too brown on contact with the air, so getting them into the cooking pot as fast as possible is best
I don't cook mine in a full pot of acidulated water
I use a combo or chicken stock and white wine and only a 1" to an 1 1/2" of liquid total. I cover the pot and it takes about 35-40 minutes.
I would think that in order to serve them in a restaurant, you would cook off a par stock of the item to have on hand for orders.
Citric acid is the way to go. But regardless of how much you put in (it does affect the taste), they will start to turn after 2 days Plus the stuff is expensive. Use powdered, not tablets. Theres no such thing as holding for a long time with cleaned artichokes.
In a related topic. We used to cook whole avocados at 40 Celsius (basically hot tap water) for 20 minutes and there would be no oxidation for a whole service. Perhaps if you did something similar with whole chokes it would slow that oxidation process.