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To Prepare for Cooking and Serving Just before cooking trim stem with a knife, cut off 1 inch of leaves with a kitchen scissors and remove coarse bottom leaves. Snip off all leaf tips and dip the edges in a lemon water solution. Boil in acidulated water. The edible part of the globe artichoke is the bottom and that portion of the bottom that clings to the base of the leaves. When served whole, the inner yellow leaves are pulled out while hot and the "hay" or "choke" is scraped out with a silver or stainless steel spoon (other cutlery turns black). This process is simple if the artichoke is sufficiently cooked. Jerusalem artichokes are pared and diced or sliced or left whole. Test for Doneness A center leaf pulls out easily and the base is tender when tested with a fork. Approximate Cooking Times
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