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Artichokes with Melted Butter
medium-size artichokes for serving, 1 per person. Wash carefully. With a
sharp knife, cut about 1" off the top of each artichoke. Trim off
dark leaves around the outside, and cut bottom so it is flat. Place the
artichokes in a covered pan and add enough water to make it 1"
deep. Add 1 tablespoon salt per 6 artichokes. Cover and bring to a boil.
Reduce heat to medium and cook approximately 20 minutes until the hearts
are tender when pricked with a fork, or when the leaves pull away
easily. Serve piping hot with individual cups of melted butter. The
plates should be large enough to accommodate all the leaves after the
tender bits at the base have been consumed.
When eating artichokes, begin at the outside, dipping each leaf
base into the butter and scraping out the pulp with your teeth. When you
come to the center, remove the hairy section with a spoon and discard.
Eat the delicious bottom, the heart, cutting it into bite-size pieces
after dipping it into the butter.
1 per person
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The recipe above appears in:
|Betty Groffs newly revised and illustrated
Country Goodness Cookbook is a virtual cornucopia of family recipes and
home-spun anecdotes. This 326 page soft-cover edition has seasonal
menus, common sense cooking, and microwave ideas. As an added bonus this
book is autographed by the author.
Betty Groffs Country Goodness Cookbook
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