| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Jewish |
|
1 |
servings |
INGREDIENTS
| 6 |
|
Artichokes |
| 2 |
ts |
Lemon juice |
| 1 1/2 |
ts |
Salt |
INSTRUCTIONS
Wash artichokes thoroughly and trim stems to 1 inch. Remove tough
bottom leaves. Trim 1/2-inch from spiked leaf tips with sharp knife
or scissors. Stand artichokes upright in 1 inch boiling water to
which lemon juice and salt have been added.. Cover tightly and cook
abut 45 minutes or until stems easily can be pierced with fork. Add
water as needed. Remove artichokes from water and invert to drain
thoroughly. Serve hot or chilled with a dip.
Posted to JEWISH-FOOD digest by "Yitzhak, Irit, Rotem and Noa
Zilberman" <zilberman@abionics.fr> on Jan 13, 1999, converted by
MM_Buster v2.0l.
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