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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