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Craig Claiborne

Cooking Artichoke Bottoms

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Preparation info
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 4 large artichokes
  • 1 lemon, halved
  • 2 teaspoons flour
  • <

Method

  1. Trim off the tough outer leaves of the artichokes. Using a sharp kitchen knife, slice off the stems of the artichokes. Immediately rub cut surface with the lemon. Neatly slice through the vegetables parallel to the base to leave an artichoke bottom less than one inch thick. I

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