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artichoke

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If you tear off all the leaves and then get rid of the " choke " that tops the

center, you are left with the heart. You can process that with freshly

squeezed lemon juice, ext. virg. olive oil, garlic and Celtic salt. It tastes

good. But it's expensive, because it's only about 1/5th of the artichoke.

 

 

Judy Pokras

vegwriter

editor/founder/publisher

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In a message dated 8/30/07 10:46:23 AM, lhmcmaken writes:

 

 

> is there any way to eat them raw?  thanks.

> take care,

> lynda

>

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