Username:
Password:
Create an Account
Forgot your password?


Course:
Appetizer  (673)
Beverage  (582)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Base:
Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180)





Associate.com - Share Your Recipe!

Recipe Name: Artichoke Preparing Artichoke Bottoms Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients: Directions:
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 Levy's
INTERNATIONAL VEGETABLE COOKBOOK Posted to MC-Recipe Digest by KitPATh
<phannema@wizard.ucr.edu> on Mar 24, 1998


Scale this recipe to Servings [?]