Guest guest Posted June 26, 2000 Report Share Posted June 26, 2000 * Exported from MasterCook * Preparing Artichokes Recipe By :Fields of Greens - Annie Somerville Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- The heart and inner leaves of artichokes are wonderfully tender once you peel away the dark outer leaves. Even the smallest artichokes have an armor of tough outer leaves to protect the nutty, sweet treasure inside. Include the stems if you like; you'll need to peel them before slicing. The stems can be sweet, like the hearts, but they're also sometimes bitter. Be sure to use a nonreactive knife to keep the cut surfaces from turning dark. Artichokes will discolor if prepared ahead of time unless you cover them with lemon water. To make lemon water, add the juice of 1 lemon to 2 to 3 cups water in a medium-size bowl. You can also add a few cut wedges of the squeezed lemon to the water if you like. Trim off the tops and stem ends of the artichokes. Peel away the outer leaves, down to the tender light green inner leaves. Cut the artichokes into quarters and trim away the choke. Cut the quarters into 3 or 4 slices (or as recipe directs) and immediately place in the lemon water. They'll even keep overnight in the refrigerator this way, just be sure to cover the bowl. When you're ready to use artichokes, drain them, then proceed with the recipe. - - - - - - - - - - - - - - - - - - - Per serving: 0 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; 0g Carbohydrate; 0mg Cholesterol; 0mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : Quote Link to comment Share on other sites More sharing options...
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