Ingredients:
fresh, whole artichokes
1/4 tsp salt per every two artichokes
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Method:
Wash well. Cut off ends of stems. Remove small bottom leaves. Cut away one inch from tops and trim leaf tips.
Place in large pot. Pour in 3 to 4 inches boiling water. Add salt. Cover and cook until tender. Turn upside
down to drain. Serve with
Butter Sauce.
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