Artichoke Preparing For Cooking Whole

INGREDIENTS

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

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Nutrition (calculated from recipe ingredients)
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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