To my many very patient friends and some new ones too, the printing glitch on my book has been resolved.

I NOW HAVE NEW BOOKS ON HAND, READY FOR SIGNING!

ALL YOU EVER WANTED TO KNOW ABOUT ARTICHOKES!


TURN OFF MUSIC BEFORE SURFING FOR RECIPES


Artichokes growing in a field in Castroville, California - Artichoke Center of the World

HOW TO CLEAN AND PREPARE ARTICHOKES FOR COOKING
HOW TO CLEAN ARTICHOKES-ROMAN JEWISH STYLE


You will need:
cold water
2    Lemons
Artichokes
 
Have a large bowl at hand, containing cold water and the juice of two lemon with the four halves of 
the rind (acidulated water). Keep the artichokes in another bowl of cold water while you are working 
on them. Take one artichoke at a time,  drain it, and pull off and discard the smallest outer leaves. 
Holding the artichoke with its bottom toward the little finger of your hand, tilt the top away from 
you, and holding a small sharp knife tightly with your right hand, insert its tip, one leaf deep, into 
the tender, lighter part of the leaves. Keeping your right hand steady, slowly rotate the artichoke 
with your left hand so the bottom moves in a clockwise direction, and cut upward in a spiral. The 
tough part of each leaf will fall off, while the tender edible part remains attached. Peel the green 
layer off the bottom and stem, and then drop the trimmed artichoke into the lemon juice until you are
ready to cook. This operation requires some practice; you will know if you have mastered this technique 
when the artichoke thus cleaned looks more or less like the one you started with, only smaller and 
whiter. If you are not ready to use the artichokes immediately after you have cleaned them, try to 
keep them completely submerged in lemon water. This is not easy. Artichokes are very buoyant and 
float to the surface making it difficult to keep them covered. An inverted plate, just a bit smaller in
diameter than the bowl, place over the artichokes, will keep them below the surface. Another way is 
to crowd them inside a glass jar and cover them with the lemon water. If you plan to leave them at 
this stage for more than a hour or so, you must refrigerate them, but it is not advisable to keep
artichokes this way for more than a few hours. Lemon is used to prevent discoloration; on the other 
hand, the lemon will cause the artichokes to spoil very quickly."
The beautiful artichoke blossom - plant is really a thistle.

THE BASIC WAY TO COOK ARTICHOKES



Choose nice firm artichokes that are not turning brown or looking dry. (Usually one artichoke per
person is sufficient.)  Cut off the stems even with the bottom of the artichokes.  Cut about an inch 
off of the top of the artichokes-straight across the tops of the leaves. Using a pot that's large enough 
to accomodate the chokes in a single layer, arrange artichokes in bottom of pot.  Add water to a depth 
of 1 to 2 inches.  Bring water to a boil and turn down heat so that the water remains at a low simmer. 
Cover pot and cook for 45 minutes.  Check occasionally to be sure the water is not boiling away, and add 
more if necessary.  The test for doneness is to pull out a leaf.  If it comes away from the artichoke easily, 
it's done. Serve on a plate with a small bowl of dipping sauce. To eat artichokes,  pull off individual leaves, 
dip in sauce, and scrape leaf between teeth to remove the soft pulp near the bottom of the leaf. The 
remainder of the leaf is discarded.  As you get near the center, the leaves become tenderer and a greater
portion of each leaf is edible. When you are near the center, remove any remaining leaves, and you'll see
a fuzzy thing called a choke. This is not edible.  Scrape it off with a  knife or spoon and discard. Under 
the choke is the heart which many think is the best part of an artichoke (The leaves have a stronger taste 
than the heart). The heart is completely edible.  Cut it up and dip the pieces in the sauce.




ARTICHOKE RECIPES






STUFFED ARTICHOKES ITALIANO - Italians really like artichokes


ITALIAN STYLE FRIED ARTICHOKES - These are delicious!


SAVE THOSE ARTICHOKE HEARTS - Lots of uses for something usually thrown in the garbage! The stems are delicious too!


ARTICHOKES ROMAN/JEWISH STYLE   "Carciofo All Guidia" - A recipe from ancient Roman Jerusalem!


STUFFED ARTICHOKE BOTTOMS - Now that's Italian!


BAKED ARTICHOKES WITH CRAB AND SOURDOUGH STUFFING - What a wonderful combination!


CREAMED CRAB WITH ARTICHOKES - Just plain yummy!


  PROSCIUTTO-ARTICHOKE SANDWICHES WITH ROSEMARY MAYONNAISE  - An upscale sandwich with Old World flavor!


GOAT CHEESE, ARTICHOKE AND SMOKED HAM STRATA - Rich and delicioso!


ARTICHOKE AND TARRAGON DIP - Party anyone?


ARTICHOKE AND FENNEL SALAD - Very very Italian!


ARTICHOKE AND SHRIMP IN A PEPPERY BUTTER SAUCE - Mouth watering yet?!


BAKED CHICKEN WITH MUSHROOM AND ARTICHOKES - It's Autumn and the artichokes are in season!


ARTICHOKE AND ORANGE SALAD - Just how Mediterranean can you get?!


BAKED CRAB,  BRIE, AND ARTICHOKE DIP - This is going to be some party!


ARTICHOKE AND GOAT CHEESE - Has Europe written all over it!


CHICKEN WITH ARTICHOKES (POULET AUX ARTICHAUTS) - How did the French get in on this? 














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