Cut tips from fresh artichokes and brush with lemon juice. Cook until tender in boiling water to which salt and olive oil has been added. Remove; drain. Remove center of artichokes. Saute mushrooms, garlic and onion in butter until browned. Stir in parsley, cheese and bread crumbs; mix well. Spoon into artichokes and heat at 325\u00b0 about 15 minutes. Serve hot with melted butter on the side.
With sharp knife, slice about 1\" off top of each.
artichoke; cut off stem near base.
With scissors, trim about 1/2\" off top of each leaf.
With sharp knife, halve each artichoke vertically; then scoop out and discard the fuzzy center of choke.
Place artichoke halves in your crock pot; add hot water and lemon slices.
Cover and cook on HIGH 4 to 5 hours or low for 8 to 10 hours or until done.
Drain and serve with Lemon Butter Sauce, as below.
LEMON BUTTER SAUCE----------------.
Combine all ingredients.
egetables and herbs needed for the SAUTE FOR FRESH ITALIAN SAUCE (1 medium
Rinse artichokes well, tugging leaves outward to loosen slightly for stuffing.
Trim
he top third.
Cut artichokes in half, lengthwise, and scrape
Trim artichokes and prepare as for hearts, cutting in halves or
o a boil; add artichokes.
SIMMER until artichokes are tender, about
eat.
Break off the artichokes' small outside leaves. Cut off
arge bowl of water. Soak artichokes for 30 minutes.
Remove the
br>Simmer for 20 minutes.
Add fresh or canned artichokes and simmer
Cut
off
stems
and
tips of artichokes.
Remove tough outer leaves and soak in flour, lemon and water for 5 minutes. Place rinsed
artichokes in saucepan.
Add remaining ingredients into and around leaves of the artichokes.
Cook on medium low heat for 45
minutes or until tender to fork.
Serve with melted butter, if desired.
ith a spoon.
Soak artichokes under
cold water mixed
Preheat oven to 375\u00b0F.
Combine all ingredients except for the artichokes in an ovenproof casserole dish.
Cut artichokes in half lengthwise, rinse, and place in a single layer in casserole dish.
Bake covered in preheated oven until tender (about 40 minutes).
Remove artichokes from liquid; allow to cool slightly.
Cut into quarters, and serve.
1/2 inches from artichokes.
Cut away first outside
op, remove outermost leaves of artichokes and snip off pointy tips
To cook baby artichokes, bring a large non-reactive
he outer leaves of the artichokes as look tough, bruised or
Trim stem of artichokes at the base.
Remove
Combine 6 tablespoons margarine with garlic and set aside. Cut stems off artichokes and trim leaves.
Place lemon slices between leaves and put into a 1 1/2-quart casserole.
Pour margarine
mixture over artichokes.
Cover with plastic wrap and cook on High 12 to 14 minutes.
Combine 2 tablespoons margarine with remaining ingredients. Sprinkle over artichokes.
Combine all ingredients except artichokes in 5-quart pot and bring to a boil.
Add artichokes, partially cover with lid and return to boil.
Cook until stem end easily pierced with a fork, allowing 30 minutes for medium or 40 minutes for large artichokes. Remove from liquid and drain upside down.
Serve hot or cold. May be served with melted butter or mayonnaise for dipping.