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Artichokes with Melted Butter

 Choose 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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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.

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