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Stuffing Artichokes
- Difficulty
Easy
Published 1966
Method
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.
Using a sharp knife or scissors, cut off the top third of the vegetables. Open the center leaves carefully. Turn
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