Cooking artichokes with flour to prevent oxidation?

[Jenise]

I am currently reading a book by Luke Barr about the year 1970 in Provence, a year when Julia Child, James Beard, Richard Olney and his aunt, MFK Fisher, all spent time together there. He mentions Richard Olney defying French convention about cooking artichokes in acidulated water with flour to keep the hearts white, and happily accepting the natural gray color.

This was news to me. Flour? Anyone know anything more about this method?

Hi Jenise
I have heard of the flour thing and the acidulation but mine always go gray anyway and taste just fine.
But more to the point are you enjoying the book ? I read it a few weeks ago and found it fascinating.
I love MFK Fishers works and a different perspective from a family member fills in a little more
background.
I have also recently read Dearie a biography of Julia Child by Bob Spitz which was a good read also.

Wouldn't it have been fun to be at any of those meals in Provence with such a cast.!

[Jenise]

Hi Jenise
I have heard of the flour thing and the acidulation but mine always go gray anyway and taste just fine.
But more to the point are you enjoying the book ? I read it a few weeks ago and found it fascinating.
I love MFK Fishers works and a different perspective from a family member fills in a little more
background.
I have also recently read Dearie a biography of Julia Child by Bob Spitz which was a good read also.

Wouldn't it have been fun to be at any of those meals in Provence with such a cast.!

Acid, of course, makes sense, I just can't fathom the flour.

Am enjoying the book tremendously. I've read several of her books without realizing until seeing it mentioned in this one that she and I are from the same small home town of Whittier, California. Earlier today I ordered the book that describes her childhood--can't wait!

Haven't read Dearie but know of it. Did it give you a different perspective on Julia than you got from Julia's own books?

It is simple really: French flour used to contain ascorbic acid, and much still does! The same thing in Sweden, btw.

Greetings from Sweden / Fredrik L

[Jenise]

Ascorbic acid, huh. Does it react with the lemon juice? I just did some googling and found quite a few mentions of the method. A basic recipe would be:

2 large artichokes
Juice of 1 lemon
Sat and pepper to taste
3 cups water
2 tablespoons flour

...a combination called a 'Blanc'. The artichokes would get heavily trimmed down to the yellow inner parts, dunked in the Blanc, and then cooked in the Blanc.