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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