Artichokes, Stewed

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 3 large or 6 small artichokes
  • 2 tablespoons vinegar
  • 4<


With a sharp knife cut off the points of the artichoke about inches. Boil in the water, vinegar and salt. Remove from liquid, cut each artichoke in half and remove the white fuzzy fibre or "choke." Drain well. Serve in a dish with French Salad Dressing or Vinaigrette S