Wednesday, May 28, 2008


Trim the top . I use a serrated bread knife.
Trim the stalk to the bottom of the petals.
Cut the tops of the remaining petals to remove the thorns. Remove and discard discolored or dried petals.

Rinse and let drip upside down.

Place in the 7" pot. Salt. Drip two tablespoons white wine vinegar or juice of half a lemon. Drip two table spoons olive oil.

Cook in the summer position for an hour.

The 7" pot will hold upto four artichokes. Increase about fifteen minutes per artichoke.

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