Recipe - Artichoke Preparing For Cooking Whole

Globe artichokes
Baby artichokes / Italian

Rinse artichokes. Cut off the tip of each large leaf with a scissors, so
you won't be pricked by the sharp tips when you're eating the leaves. Then
with a knife, cut off the top inch or so of the artichoke. Cut off stems if
you want; you can pare them and cook them in the pot alongside the
artichoke.

Baby artichokes, of l/2inch diameter or less, do not need trimming.

Cook immediately after trimming to avoid discoloration. Lemon may be used.

After trimming artichokes wash your hands well; they tend to give your
fingers a bitter taste and will affect the next food you pick up and eat.

Recipe by: Faye Levy's INTERNATIONAL VEGETABLE COOKBOOK

Posted to MCRecipe Digest by KitPATh phannema@wizard.ucr.edu on Mar 24,
1998