cooking instructions for artichokes

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1.

Wash artichokes in cold water. 2. Cut off the top inch or so from

each artichoke. If there are any leaves with thorns on their tops remaining,

pull them out. 3. Boil artichokes in salted water 20 to 45 minutes,

until artichokes are tender. 4. Alternatively, steam artichokes for

15 to 30 minutes, or until tender. 5. As another option, microwave

artichokes, individually wrapped in plastic, for 8 to 15 minutes. 6.

Drain artichokes well, upside down. Serve with melted butter to dip the leaves

in, or try homemade mayonnaise or garlic mayonnaise. 7. To trim and

cook just the artichoke hearts and inner leaves, first fill a large mixing bowl

with cold water and add the juice of one lemon. 8. Remove all the

tough outer leaves from an artichoke. Stop removing leaves when you get to the

tender, light green ones. 9. Cut about 1 to 2 inches off the top of

the artichoke, then cut the

artichoke into quarters. Put three quarters in the bowl of water and work with

the remaining quarter. 10. Use a spoon to remove the fuzzy choke and

purple and white inner leaves from the center of the artichoke. Slice the

artichoke quarter into as many slices as you want; put the slices in the water

and proceed with another quarter. 11. Sauté, braise or stew the

artichoke slices as you wish.

 

 

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