Ingredients
- If you've never eaten an artichoke, here's how you proceed.
Directions
Start with the outer leaves and work toward the center, taking off each leaf with your fingers and dipping it in melted butter or a special sauce. Scrape off the edible bottom part of the leaf with your teeth and discard what remains. In the center of the artichoke is a light green cone of tiny leaves which can be removed in one piece. Under this cone is the prickly center, or "choke", which is inedible and should be scraped off. The tender, delicious artichoke bottom, sometimes erroneously called the "heart", is just below the choke. It is slightly cuplike in shape and captures the intense , delicious flavor of the artichoke. The heart is actually the whole tender center of an artichoke, including the bottom and some of the most tender leaves; the bristly choke is removed. The hearts of tiny artichokes are sold frozen and in jars.
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Submitted 6/13/05.
Source: Fannie Farmer Cookbook
Submitted By: Linda Wilson
lwilson@gatecom.com
Artichokes