April 5, 2002, Newsletter Issue #51: Artichokes, Artichokes, Artichokes
Tip of the Week
If you`ve never had a fresh artichoke, you don`t know what you`re missing.
The canned, marinated or frozen varieties are fine, even good in some recipes, but nothing beats a well prepared fresh artichoke.
Preparation is a little more labour intensive that for most vegetables, but well worth the effort.
1. Wash artichokes under cold running water.
2. Remove discoloured lower petals.
3. Slice off the stems as close to the base as possible.
4. With kitchen scissors, clip off the thorny tops of each leaf.
5. Immerse prepared artichokes in acidulated water (to stop them from discolouring).
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