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 dont 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
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|Serving Size: 1 Serving (263g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 204 (100%)|
|Amt Per Serving||% DV|
|Total Fat 22.8g||30 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 6.1g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 66.2mg||20 %|
|Sodium 46.8mg||2 %|
|Potassium 16.3mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.4g|
|Protein 0.5g||1 %|
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Calories per serving: 204
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