Stuffing Artichokes

Preparation info
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Method

  1. Prepare the artichokes as in Cooking Whole Artichokes. Reserve the cut-off stems. They may be peeled and cooked and, when they are tender, used in the filling. Sprinkle all cut portions with lemon juice.

  2. Using a sharp knife or scissors, cut off the top third of the vegetables. Open the center leaves carefully. Turn