Artichoke Preparing For Cooking Whole

The road is rugged, and the sun is hot. How can we be but weary? Here is grace for the weariness – grace which lifts us up and invigorates us; grace which keeps us from fainting by the way; grace which supplies us with manna from heaven, and with water from the smitten rock. We receive of this grace, and are revived. Our weariness of heart and limb departs. We need no other refreshment. This is enough. Whatever the way be – rough, gloomy, unpleasant – we press forward, knowing that the same grace that has already carried thousands through will do the same for us.

Horatius Bonar

CATEGORY	CUISINE	TAG	YIELD
	Italian	Artichoke, Basics, Mcrecipe	1	Servings

INGREDIENTS

		Globe artichokes
		Baby artichokes / Italian

INSTRUCTIONS

Rinse artichokes. Cut off the tip of each large leaf with a scissors,
so you won't be pricked by the sharp tips when you're eating the
leaves. Then with a knife, cut off the top inch or so of the
artichoke. Cut off stems if you want; you can pare them and cook them
in the pot alongside the artichoke.  Baby artichokes, of l/2-inch
diameter or less, do not need trimming.  Cook immediately after
trimming to avoid discoloration. Lemon may be  used.  After trimming
artichokes wash your hands well; they tend to give your  fingers a
bitter taste and will affect the next food you pick up and  eat.
Recipe by: Faye Levy's INTERNATIONAL VEGETABLE COOKBOOK  Posted to
MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on  Mar 24, 1998

A Message from our Provider:

“He who kneels before God can stand before anyone.”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 241 Calories From Fat: 6 Total Fat: <1g Cholesterol: 0mg Sodium: 481.3mg Potassium: 1894.4mg Carbohydrates: 53.8g Fiber: 27.6g Sugar: 5.1g Protein: 16.7g