Artichoke Preparing for Cooking Whole
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INSTRUCTIONS
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
NOTES
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Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (0g) | ||
| Recipe Makes: 1 | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| 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 % | |
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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. |
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Steamed Artichoke with Lemon-Shallot Dip
A variation on this recipe
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stevemur
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