Cooking Artichokes

* Exported from MasterCook *

COOKING ARTICHOKES

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Low Fat Vegetarian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
None

Choose nice firm artichokes that are not turning brown
or looking dry. (I like to serve one artichoke per
person.) Cut off the stems even with the bottom of
the artichokes. Cut about an inch off of the top of
the artichokes-straight across the tops of the leaves.
Using a pot that's large enough to accomodate the
chokes in a single layer, arrange artichokes in bottom
of pot. Add water to a depth of 1 to 2 inches. Bring
water to a boil and turn down heat so that the water
remains at a low simmer. Cover pot and cook for 45
minutes. Check occasionally to be sure the water is
not boiling away, and add more if necessary. The test
for doneness is to pull out a leaf. If it comes away
from the artichoke easily, it's done. Serve on a plate
with a small bowl of dipping sauce. To eat artichokes,
pull off individual leaves, dip in sauce, and scrape
leaf between teeth to remove the soft pulp near the
bottom of the leaf. The remainder of the leaf is
discarded. As you get near the center, the leaves
become tenderer and a greater portion of each leaf is
edible. When you are near the center, remove any
remaining leaves, and you'll see a fuzzy thing called
a choke. This is not edible. Scrape it off with a
knife or spoon and discard. Under the choke is the
heart which many think is the best part of an
artichoke (though I kind of like the leaves better
myself). The heart is completely edible. Cut it up
and dip the pieces in the sauce.

Information provided by Deborah Kirwan. Converted to
MM by Donna Webster Donna@webster.demon.co.uk
Submitted By DONNA@WEBSTER.DEMON.CO.UK On TUE, 31
OCT 1995 151630 GMT



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