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Recipe Name: Artichoke Preparing For Cooking Whole Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
Globe artichokes
Baby artichokes / Italian
Directions:
Rinse artichokes. Cut off the tip of each large leaf with a scissors,
so you won't be pricked by the sharp tips when you're eating the
leaves. Then with a knife, cut off the top inch or so of the
artichoke. Cut off stems if you want; you can pare them and cook them
in the pot alongside the artichoke. Baby artichokes, of l/2-inch
diameter or less, do not need trimming. Cook immediately after
trimming to avoid discoloration. Lemon may be used. After trimming
artichokes wash your hands well; they tend to give your fingers a
bitter taste and will affect the next food you pick up and eat.
Recipe by: Faye Levy's INTERNATIONAL VEGETABLE COOKBOOK Posted to
MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 24, 1998

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 241
Calories From Fat: 6
Total Fat: <1g
Cholesterol: 0mg
Sodium: 481.3mg
Potassium: 1894.4mg
Carbohydrates: 53.8g
Fiber: 27.6g
Sugar: 5.1g
Protein: 16.7g


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