*  Exported from  MasterCook  *

                           COOKING ARTICHOKES

Recipe By     :
Serving Size  : 1    Preparation Time :0:00
Categories    : Low Fat                          Vegetarian

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                       None

 Choose nice firm artichokes that are not turning brown
 or looking dry. (I like to serve one artichoke per
 person.)  Cut off the stems even with the bottom of
 the artichokes.  Cut about an inch off of the top of
 the artichokes-straight across the tops of the leaves.
 Using a pot that's large enough to accomodate the
 chokes in a single layer, arrange artichokes in bottom
 of pot.  Add water to a depth of 1 to 2 inches.  Bring
 water to a boil and turn down heat so that the water
 remains at a low simmer. Cover pot and cook for 45
 minutes.  Check occasionally to be sure the water is
 not boiling away, and add more if necessary.  The test
 for doneness is to pull out a leaf.  If it comes away
 from the artichoke easily, it's done. Serve on a plate
 with a small bowl of dipping sauce. To eat artichokes,
 pull off individual leaves, dip in sauce, and scrape
 leaf between teeth to remove the soft pulp near the
 bottom of the leaf. The remainder of the leaf is
 discarded.  As you get near the center, the leaves
 become tenderer and a greater portion of each leaf is
 edible. When you are near the center, remove any
 remaining leaves, and you'll see a fuzzy thing called
 a choke. This is not edible.  Scrape it off with a
 knife or spoon and discard. Under the choke is the
 heart which many think is the best part of an
 artichoke (though I kind of like the leaves better
 myself). The heart is completely edible.  Cut it up
 and dip the pieces in the sauce.

 Information provided by Deborah Kirwan. Converted to
 MM by Donna Webster [email protected]
 Submitted By [email protected]  On   TUE, 31
 OCT 1995 151630 GMT



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