Thursday, March 31, 2011

Whole Cooked Artichokes

Whole Cooked Artichokes 

You've seen artichokes in the produce bins: cactus green globes with scaly leaves and prickly tips. But this formidable vegetable is only dressed in one of nature's scariest disguises. Cooked artichoke leaves are soft and sweet. And deep inside the jagged exterior lies a soft heart with a nutty sweetness.


4     - artichokes
       - lemon wedge
3     - tablespoons lemon juice


 Step 1
- Hold artichokes by stem, and wash by plunging them up and down in cold water. Cut off stem end, and trim about 1/2-inch from the top of each artichoke. Remove any loose bottom leaves. With scissors, trim approximately one-fourth off the top of each outer leaf, and rub top and edges of leaves with lemon wedge to prevent discoloration.

Step 2
- Place artichoke in a large stainless steel Dutch oven; cover with water, and add lemon juice.

Step 3
- Bring to boil; cover, reduce heat, and simmer 35 minutes or until lower leaves pull out easily. Drain and serve with desired sauce.

Yield: 4 servings

Recipe By: Joelle Diorio
From: Orlando, Florida
Book: Southern Living
Page: 114

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