Cooking these artichokes is a two step process.<
eat.
Break off the artichokes' small outside leaves. Cut off
To prepare the Artichokes:
Cut of stems using
Clean, trim and blanch artichokes and drain well.
To
f cold water. Trim the artichokes, cutting off the stalks to
uarter Roma tomatoes lengthwise. Drain artichokes and measure out remaining ingredients
Artichokes:
Cut off stems at bottom of artichoke, then cut off top stems.
Use
scissors
to
cut off sharp points of remaining
leaves.\t (I
pull
off\tthe
tough,
bottom
row). Submerge artichokes in
water in a large saucepan and boil for 40 minutes.
(You
can
also microwave them, check your oven's cookbook.) They are done when a leaf can be pulled off easily. Drain upside down and cool.
dd around mushroom caps. Drain Artichokes and add them to casserole
ough outer leaves from the artichokes. Trim the stems so the
trim stalks from bases of artichokes, cut a 1\" slice from
ew outer petals of the artichokes until you reach the pale
Trim bottom stalk of artichokes, leaving about 1 inch. Cut
ough outer leaves from the artichokes. Trim the tips of the
br>Repeat with the remaining artichokes.
Heat the oil in
inch off tops of artichokes. With scissors trim tips of
hicken with oven-roasted Jerusalem artichokes.
Remove tough exterior leaves from artichokes Trim stems cut off tops
Prepare the artichokes by snapping off the tough
Trim artichoke stalks to 1/2 inch and remove tough outer leaves. Cut 1 inch off top of artichokes. Using a small spoon, scoop out furry centers. Place artichokes, cut-side down, in a steamer. Steam, covered tightly, for 45 mins, or until stems are tender.
Cut artichokes in 1/2 and place on serving plates. Whisk together remaining ingredients then drizzle over artichokes. Season to taste.
efrigerate until cold.
For artichokes:
Fill large bowl with