We must preach the gospel of God’s sovereign grace in Christ to everyone. There should be no restrictions on when, where, or to whom we will preach. We must never attempt to pry into God’s secret will. We cannot know the objects of God’s election and redemptive love until they repent and believe. We do not wait for a “warrant” (the apparent conviction of sin) before proclaiming the gospel and urging people to repent. We preach (as opposed to “offer”) the gospel to everyone indiscriminately because we are not God and we do not know when or where He will pour out His mercy next. Also, we preach to everyone because we have been commanded to do so (Matthew 28:19; Mark 16:15; Acts 1:8).

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Vegetables	English	Antipasti, Mine, Hc	4	Servings

INGREDIENTS

		Deep-fried Artichokes,
		Jewish Style
4	sm	Artichokes
1/2		Lemon
		Salt to taste
		Freshly ground black pepper
1	c	Plain bread crumbs, spread over aluminum foil
		Vegetable oil; for frying

INSTRUCTIONS

ENGLISH TRANSLATION
INGREDIENTS
Cut off half of each artichoke stems.  Remove and discard all outer green
leaves until you reach the white central cone. At this point, you will see
that three-quarters of the leaves are white and the tip of the cone is pale
green.  Slice off the green top.
With a small knife, trim off the outer green part of each artichoke's green
bottom.
Gently open each artichoke with your hands and remove the fuzzy choke with
a spoon or melon scooper.  Rub the lemon over the cut edges of the
artichokes and season them inside with salt and pepper. Gently open the
artichoke leaves as far as they can go without breaking them off, and
holding the artichokes by their stems, press the open leaves into the gread
crumbs to coat lightly.
Heat two inches of oil in a medium-size saucepan over medium heat to 250F
to 257F.  Lower the artichokes into the oil and cook about 10 minutes. Turn
the artichokes a few times to they will fry evenly. Lower the heat if the
artichokes turn golden too fast.  With a thin knife, prick thier bottoms to
test for doneness. They are done when they can be easily pierced. Transfer
the artichokes to peper towels to drain. (The artichokes can be prepared up
to this point severl hours ahead.)
Just before you are ready to serve them, pour two inches of oil in another
medium-size sacuepan over medium-high heat. When the oil is very hot, but
not smoking, about 375F, carefully add one artichoke. With two long wooden
spoons, or a long tong, hold the artichoke open-face down, pressing the
leaves gently against the bottom of the pan to open them further. Hold the
artichoke in that position for about 30 seconds. Transfer the artichoke to
peper towels to drain. Repeat with the other artichokes. The second frying
should take no longer than 2 to 3 minutes. Sprinkle them lightly with salt
and serve hot.
From:  Trattoria Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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