Trim artichoke stems flat and pull off any bruised outer leaves. Cut off
top third of artichoke and trim ends of remaining leaves. Place in pot just
large enough to hold artichokes side by side. Pour 1 tbsp. winegar and 1
teaspoon olive oil over top of each artichoke. Add boiling water to cover,
garlic, peppercorns and salt. If artichokes float, place a heavy heatproof
plate on top to hold them down. Cover pot with a tight lid, and cook about
30 minutes, until tender. Let artichokes cool in liquid. Drain artichokes
and cut in half lenghtwise. Scoop out choke. Serve warm, at room
temperature or chilled. This is the 1st message I've ever sent so I'm sorry
about any mistakes I've made! Kathy
Recipe By : Kathy Oldenburg <kathy654@delphi.com>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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