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If using fresh artichokes, squeeze a lemon (or two
Trim artichokes and prepare as for hearts,
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.
If using fresh artichokes, trim away the tough outer
ut artichokes in half, lengthwise, and scrape out the woody\"choke\" (using
b>artichokes.
Cut away first outside row of artichoke leaves.
Using
o a boil; add artichokes.
SIMMER until artichokes are tender, about
Cut tops (1/2-inch) and stems from artichokes.
Cut stem close to bottom so choke can sit flat; peel stem and put aside.
Hold choke under running water and as you rinse, open leaves very carefully so as not to break any.
Rinse chokes and stems very well.
Turn upside-down after shaking all excess water off.
Set aside.
Rinse artichokes well, tugging leaves outward to
arge bowl of water. Soak artichokes for 30 minutes.
Remove
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
op, remove outermost leaves of artichokes and snip off pointy tips
0 minutes.
Add fresh or canned artichokes and simmer 10 minutes
uart zip-lock bags. Most recipes using pumpkin puree use 2 cups
tablespoons minced fresh garlic, 3 tablespoons minced fresh Italian parsley, 2
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.
Bring a large pot of lightly salted water to a boil. Simmer artichokes in the boiling water until softened, about 30 minutes. Drain.
Mix vinegar, salt, and pepper together in a bowl. Whisk in olive oil in a slow, steady stream until vinaigrette is blended.
Start by eating the artichoke leaves dipped in the vinaigrette. Discard small leaves and gently scrape fuzzy choke from the hearts. Fill the hearts with vinaigrette and slice.
Wash artichokes.
Cut off approximately one inch of top of each artichoke, cutting straight across.
Cut off stem, leaving about 1/4 to 1/2 inch.
Pull off any loose leaves around bottom and clip off thorny tip of each leaf.
Cut off stems of artichokes and across 1 inch of top leaves. Remove prickly tip of other leaves by clipping off top.
Rinse thoroughly in cold water; drain.
Press top, cut side down, firmly to force leaves to open slightly.
Pull leaves gently to open far enough to stuff.