INGREDIENTS

INSTRUCTIONS

Artichokes should be boiled until just tender (about 10 m inutes). As
soon as they are just tender, drain and quickly peel them. You may  let
tghem cook just enough to handle, but don't let them get cold,  and
under no circumstances should you put them in cold water to  hasten
their cooling.  Wipe and dry the kettle that they were boiled in and
put in the whole  artichokes, the butter, and the cream.  Return to
medium heat. Cook,  tossing them frequently until the cream has
thickened and lightly  coats the vegetables, about 3 to 4 minutes.
Season to taste with  salt and black pepper.  Transfer to a warm
serving dish and serve at  opnce. Recipe By : Classical Southern
Cooking, p. 205  Posted to MC-Recipe Digest V1 #274  Date: Sat, 02 Nov
1996 17:19:56 -0600  From: Lou Parris <lbparris@earthlink.net>

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 294
Calories From Fat: 122
Total Fat: 13.9g
Cholesterol: 48.4mg
Sodium: 20.8mg
Potassium: 996.1mg
Carbohydrates: 40.4g
Fiber: 3.6g
Sugar: 21.8g
Protein: 5.2g