Yield: 1 Servings
|Baby artichokes / Italian|
Rinse artichokes. Cut off the tip of each large leaf with a scissors, so you won't be pricked by the sharp tips when you're 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 Levy's INTERNATIONAL VEGETABLE COOKBOOK Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 24, 1998