SC - SC: Whole artichokes

[Marilyn Traber]

I don't think so, cut them into quarters after cleaning out thoroughly, simmer in chicken
stock til really soft, run it through the food mill to remove the hard bits and fibers and
make into a very nice soup by thickeniong with a nice roux and heavy cream topped with
butter maitre d'hotel molded into little leaf shapes...
margali
now getting a craving for artichokes[anybody else here ever gone to the artichoke fest and
tried the artichoke wine...]

Mike and Pat Luco wrote:

>  The only
> thing those LARGE one are good for is sucking the leaves and tearing out their heart.
> Almost not worth their price for the little bit of flesh rendered.
>
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