uice. Set aside.
Using a sharp paring knife,
here they break naturally.
Using a vegetable peeler, peel the
he artichokes. Trim the stems so the artichoke bottoms sit flat. Using
trim stalks from bases of artichokes, cut a 1\" slice from
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.
ut artichokes in half, lengthwise, and scrape out the woody\"choke\" (using
een outer leaves of the artichokes until only the pale tender
prepare the artichokes: Wash the artichokes under cold water. Using a chef's
eantime prepare the artichokes:
Wash artichokes under cold water. Using a heavy
Trim stem of artichokes at the base.
Remove
Using a sharp French chef knife, cut off and discard stems and tough bottom leaves of artichokes so they will sit upright.
Cut off one inch straight across the top of the artichokes.
Using scissors, trim the sharp tips off each leaf.
Rinse in cool water; drain and wrap individually in heavy-duty plastic wrap. Place each wrapped artichoke bottom side up in a custard cup. Rotating each cup and rearranging midway through cooking, microwave on High 10 to 12 minutes.
Let stand 10 to 15 minutes.
Mix artichokes, cheese, tomatoes, and basil in medium bowl. Using small sharp
To prepare the Artichokes:
Cut of stems using a sharp knife to
Trim artichokes and prepare as for hearts,
ff the top of the artichokes and pinch off any dry
b>artichokes.
Cut away first outside row of artichoke leaves.
Using
hat if you have been using unsalted butter, and/or unsalted
egrees F. To prepare the artichokes, trim each stem to less
eaves around the base.
Using kitchen shears, trim each point
Cooking these artichokes is a two step process.<