INGREDIENTS

INSTRUCTIONS

Remove any damaged or discolored leaves from the outside of the
artichoke. With a sharp knife, cut the stem off flush at the bottom  so
that the artichoke will stand upright without tipping.  Simmer the
artichoke, covered, in about 3/4" of water for 25 to 35  minutes. The
artichoke is done when a leaf plucked from near the  center comes off
easily. Drain the artichoke upside down.  With the exception of the
hairy "choke" in the middle, the entire  artichoke is edible, although
most of the leaf is tough and usually  only the pasty part of the
inside of the leaf is eaten (scraped off  with your teeth!). The best
part is the base of the artichoke, which  has a mellow, sweet flavor.
Artichokes are traditionally served with a dip of some sort -- usually
melted butter, but mayonnaise or vinaigrette is equally delicious.
From: The Cook's Garden catalog - Spring/Summer 1993 (page 39)  From
Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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