Artichoke Preparing for Cooking Whole

Artichoke Preparing for Cooking Whole Ingredients

Globe artichokes

Baby artichokes / Italian

Instructions for Artichoke Preparing for Cooking Whole

Rinse artichokes. Cut off the tip of each large leaf with a scissors, so you wont be pricked by the sharp tips when youre 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/2-inch 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 Levys INTERNATIONAL VEGETABLE COOKBOOK Posted to MC-Recipe Digest by KitPATh on Mar 24, 1998

Main Ingredient: ArtichokeCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Artichoke

Basics Mcrecipe Artichokes

for flavor and categorization

I find the needles that poke out of the top of the artichoke leaves a little pokey... I prefer to snip these off with a pair of kitchen scissors before steaming the artichoke.

admin
on Sep 29 2005 2:15AM

This is the classic method for whole artichokes

promfh
on Jul 24 2005 10:27AM

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