INGREDIENTS

INSTRUCTIONS

Squeeze the juice of 1/2 lemon into a medium bowl of cold water.  Break
off stem of 1 artichoke and largest leaves at bottom. Put  artichoke on
its side on board. Holding a very sharp knife or small  serrated knife
against side of artichoke (parallel to leaves), cut  lower circle of
leaves off, up to edge of artichoke heart; turn  artichoke slightly
after each cut. Rub cut edges of artichoke with  cut lemon. Cut off
leaves under base. Trim base, removing all dark  green areas. Rub again
with lemon. Cut off central cone of leaves  just above heart. Put
artichoke in bowl of lemon water. Repeat with  remaining artichokes.
Keep artichokes in lemon water until ready to  cook them.  To cook
artichoke bottoms, squeeze any juice remaining in lemon into a  medium
saucepan of boiling salted water. Add artichoke pieces. Cover  and
simmer over low heat until tender when pierced with knife, 15 to  20
minutes. Cool to lukewarm in liquid. Using a teaspoon, scoop out
hairlike Choke from center of each artichoke.  Alternative: trim then
pull each leaf; scrap to remove the choke.  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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