VCE--Preparing Artichokes for Sauteing and Stuffing

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Preparing Artichokes for Sauteing and Stuffing

 

Recipe By :Vegetarian Cooking for Everyone, Deborah Madison

Serving Size : 0 Preparation Time :0:00

Categories : VCE -- Vegetables

 

Amount Measure Ingredient -- Preparation Method

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NONE

 

FOR QUARTERS AND SLICES: Whether you're using large or baby artichokes, first

snap off several layers of the tough outer leaves by pulling them downward so

that they break off at the base. Stop when the inner leaves become a lighter

yellowish green and look tender. Trim the steam and slice off the top third of

the artichoke. With a paring knife, smooth the rough areas around the base,

removing any dark green parts. Cut the trimmed artichoke into quarters and

remove the fuzzy chokes of mature artichokes with a paring knife. (Babies don't

have a choke.) Leave in quarters or slice them thinly for sauteing. As you

work, put the finished pieces in a bowl of acidulated water to cover.

 

TO MAKE AN ARTICHOKE CONTAINER: Steam or boil a whole artichoke (see recipe for

Steamed Artichokes), then rinse it under cold water. Reach inside and pull out

the cone of inner leaves with a twist of your fingers, then use a spoon to

scrape out the choke. Trim the outer leaves if you wish. Now the artichoke can

be filled with a salad, filling, or sauce.

 

Source:

" page 330 "

S(ISBN):

" 0-7679-0014-6 "

Copyright:

" 1997 "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0