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 Donna@webster.demon.co.uk Submitted By
DONNA@WEBSTER.DEMON.CO.UK On TUE, 31 OCT 1995 151630 GMT