Artichokes (How to cook)

Recipe by Miss Annie
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READY IN: 55mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Trim stem of artichokes at the base.
  • Remove any tough or discolored bottom leaves.
  • Cut off approximately 1-inch of the top leaves, and trim remaining tips from leaves (I use scissors).
  • Rub the base and all cut parts with lemon juice.
  • Using fingers, open up the center of artichokes.
  • With a sturdy spoon remove and discard the fuzzy choke.
  • (I omit this step at this point and do it after cooking) Combine all ingredients, except artichokes, and bring to a boil.
  • Add artichokes, and partially cover and return to a boil.
  • Cook until the stem end is easily pierced with a fork.
  • Allow about 30 minutes for medium and 40 minutes for large artichokes.
  • Remove from liquid and drain upside down.
  • Serve with melted butter or horseradish sauce, or they may be stuffed.
  • NOTE#1: Artichokes may be cooked ahead and re-heated by putting in simmering water for 10 minutes.
  • They will keep several days in the refrigerator.
  • NOTE#2: Use an enamel or stainless steel pan for cooking.
  • Do not use aluminum utensils.
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