All you do is just put them in boiling salted or acidulated water and boil them until the outside (bottom) leaves come away very easily.
I let mine get cool, (or you can leave them in the fridge - probably for about a week and they would be ok) - serve them with a good vinaigrette (see recipe list). When you get down to the hairy choke - cut or pull this off and discard. The heart of the artichoke is absolutely delicious dipped in your lovely vinaigrette. Simple!
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