Word: waters
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With a vegetable peeler or paring knife, trim the dark outer layer of the artichoke stem. Dip the artichoke in the lemon water as you go to prevent it from darkening. Cut the artichoke in half through the stem...
...serve the artichokes whole: Cut the stem flush with the bottom of the artichoke so the cooked artichoke will rest steadily on the plate. Cut a lemon in half, squeeze the juice into a large bowl of cool water, and keep the halves close by so you can rub them over the cut surfaces of the artichokes to prevent them form darkening...
...third of the artichoke with a serrated knife. If you'd like, snip off the pointy tips of the outermost large leaves. Bring a large pot of salted water to a boil, and slip in the lemon halves and the prepared artichokes. Weight the artichokes down with a heatproof plate to keep them submerged as they cook. Boil until the bottom of the artichoke is tender when poked with the tip of a paring knife, 20 to 30 minutes, depending on size. To serve and eat the artichoke, remove the artichokes from the boiling water with a slotted spoon...
...fully edible artichokes: Cut the stem flush with the bottom of the artichoke so the cooked artichoke will rest steadily on the plate. Cut a lemon in half, squeeze the juice into a large bowl of cool water, and keep the halves close by so you can rub them over the cut surfaces of the artichokes to prevent them from darkening...
Scrape out the fuzzy choke with a small teaspoon or espresso spoon. Pull out the inedible purple-tipped leaves, if there are any, that surround the choke. Place the trimmed artichoke halves in the lemon water as you go. These completely edible artichoke halves may be cooked as is or sliced or cut into wedges...