Boiled Artichokes with Tarragon Bechamel Dipping Sauce

Ingredients

6 artichokes
4 tbsp butter
about 6 tbsp of flour
about 1 1/2 cup milk
2 tbsp tarragon
3 tbsp White wine vinegar
salt and white pepper.


If you don’t have a pressure cooker this is a great time to buy one. Otherwise you can you a deep boiling pot. Cut the stalks off the artichokes and place them under a bed of coarse salt. Add water to cover the whole pot then place on the heat to boil. If you have a pressure cooker let it boil for about 15 minutes. If not cook for about 45 minutes.


in a saucepan melt your butter then add your flour. Whisk everything until a dough has formed. Then let cook gently for about 3 minutes. This will allow the flour to cook.
Start adding your milk slowly and whisking at the same time so that no lumps are formed. Add as much milk as need to make it to the consistency you like.






you may now add the tarragon leafs and the white wine vinegar.


Add the salt and pepper to taste.
take your artichokes out of the boiling water and add them to each individual plate. Add a small bowl for everyone to have their own dipping bowl.

The trick of the bechamel to keep on tasting: after you add the milk, after you add the tarragon and the vinegar, and after you have added the salt and white pepper.

This is how I taught my children to eat artichokes and it is a big hit in our family!