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Name: Artichoke Preparing Artichoke Bottoms
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American

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INGREDIENTS

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Servings

INSTRUCTIONS

Squeeze the juice of 1/2 lemon into a medium bowl of cold water. Break off stem of 1 artichoke and largest leaves at bottom. Put artichoke on its side on board. Holding a very sharp knife or small serrated knife against side of artichoke (parallel to leaves), cut lower circle of leaves off, up to edge of artichoke heart; turn artichoke slightly after each cut. Rub cut edges of artichoke with cut lemon. Cut off leaves under base. Trim base, removing all dark green areas. Rub again with lemon. Cut off central cone of leaves just above heart. Put artichoke in bowl of lemon water. Repeat with remaining artichokes. Keep artichokes in lemon water until ready to cook them. To cook artichoke bottoms, squeeze any juice remaining in lemon into a medium saucepan of boiling salted water. Add artichoke pieces. Cover and simmer over low heat until tender when pierced with knife, 15 to 20 minutes. Cool to lukewarm in liquid. Using a teaspoon, scoop out hairlike Choke from center of each artichoke. Alternative: trim then pull each leaf; scrap to remove the choke. Recipe by: Faye Levys INTERNATIONAL VEGETABLE COOKBOOK Posted to MC-Recipe Digest by KitPATh on Mar 24, 1998

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Artichoke Preparing Artichoke Bottoms

NONE

Squeeze the juice of 1/2 lemon into a medium bowl of cold water. Break off  stem of 1 artichoke and largest leaves at bottom. Put artichoke on its side  on board. Holding a very sharp knife or small serrated knife against side  of artichoke (parallel to leaves), cut lower circle of leaves off, up to  edge of artichoke heart; turn artichoke slightly after each cut. Rub cut  edges of artichoke with cut lemon. Cut off leaves under base. Trim base,  removing all dark green areas. Rub again with lemon. Cut off central cone  of leaves just above heart. Put artichoke in bowl of lemon water. Repeat  with remaining artichokes. Keep artichokes in lemon water until ready to  cook them.    To cook artichoke bottoms, squeeze any juice remaining in lemon into a  medium saucepan of boiling salted water. Add artichoke pieces. Cover and  simmer over low heat until tender when pierced with knife, 15 to 20  minutes. Cool to lukewarm in liquid. Using a teaspoon, scoop out hairlike  Choke from center of each artichoke.    Alternative: trim then pull each leaf; scrap to remove the choke.    Recipe by: Faye Levys INTERNATIONAL VEGETABLE COOKBOOK    Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 24,  1998

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Nutrition

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Serving Size: 1 Serving (0g)
Recipe Makes: 1 Servings

Calories: 0
Calories from Fat: 0 (NaN%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0mg		0 %
Potassium 0mg		0 %
Total Carbohydrate 0g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0g
Protein 0g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.