Artichoke Preparing For Cooking Whole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Italian | Artichoke, Basics, Mcrecipe | 1 | Servings | |
INGREDIENTS
| Globe artichokes | ||
| Baby artichokes / Italian |
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