Artichokes

Artichokes are cooked somewhat differently than most green vegetables, because they take a relatively long time to cook. They should be simmered uncovered in a nonaluminum pan, but with a plate set over them to keep them submerged. Most recipes call for adding lemon juice and oil (or sometimes even flour) to the water to keep the artichokes from turning dark. These in fact make little difference. If you are serving cold artichoke bottoms or hearts—you can make them very pale green by rubbing them with lemon juice after they are finished cooking.