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[QUOTE]Originally posted by minry80: [QB] [QUOTE]Originally posted by With a name like Smuckers: [qb] [QUOTE]Originally posted by Cosmogirl: [qb] EASY!! I grew up in Carmel California just outside of Castroville, the "Arichoke capitol of the world" the easiest prep is to steam them. Cut the stems down till they are flat to the base of the "choke" Fill a large pot with water and put a "steaming tray" that will come just to waters top. cover pot and bring to a rolling boil, add garlic cloves or lemon to the water to taste. take kitchen shears and trim the "spines" or points off the outside leaves. Use a spoon-back to open the center of the "choke. use your fingers to remove the smaller leaves from the middle. Steam 30-40 minutes. Or until a fork goes gently into the base of the choke. (remaining base-stem) While choke is steaming prepare dips for the leaves out of )butter garlic and lemon) (mayo lemon caper) (mayo dill) When choke is done steaming let it sit for 10 minutes to cool, outer leaves should pull easily from the vegetable. pull leaves from the choke and dip the "meaty" end into one of your sauces and use your teeth to scrape the flesh from the leaf. When all leves are finished you will be to the "heart", use a spoon or knife to clean the soft "hairs" from the heart of the choke (THE BEST PART!!) then eat the heart (base and remaining stem) with dipping into your fav sauce. The nutty but pleasant flavor will KNOCK YOU OUT!!! This is a great vegetable to prepare ahead of time and take cold with a vinagarette on a picnic. Good Luck!!! [/qb][/QUOTE]wow excellent info! This should really help you Minry! [/qb][/QUOTE]Yes ......... 2 bad I read it AFTER I made them! [/QB][/QUOTE]
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