(CALIFORNIA sid

FRESH ARTICHOKES

CHOOSING ARTICHOKES
Select heads of any size that are tight and heavy. A litte browning on the leaves may Indicate
low temperatures during the growing Season and often means better flavour
PREPARING ARTICHOKES

Fe Tear off the outer, coarse leaves, then ~:* off the stem and slice the top % Of the artichoke so
that it has a flat top. Rubbing cut surfaces with a cut lemon with prevent browning.

COOKING ARTICHOKES

Steam: piace artichokes on rack in steamer top down, and steam for about 20-40
mins. (smaller ones cook faster) or unt#l the stem end Is tender when
plarced with a fork. Serve hot of cold.

Boij: ‘natarge pot bring 3-4 quarts of water, ¥ cup lemon |uice, 2 thsps. of saad

oll to a boll. Add 4 to 6 artichokes, cover and boll until stem end Is tender
when plerced with a fork, 20-40 mins (smatter ones cook faster), Orain and
serve.

Microwave:  Piace 4 artichokes top down in 2 covared microwave dish with 4¢ inch of
standing water. Microwave on HIGH for about 15 mins. or until stem end is
tender when plerced with a fork. Let stand, covered for 2-3 mins, Drain and
serve.

SERVING ARTICHOKES
Serve artichokes with a dip of melted herb butter, creamy sauce or sprinkte with your favourite
herb cressing.To stuff cooked artichokes, pull out the Centre leaves of the artichokes and then
scoop out the fuzzy ‘choke’ in the centre with a spoon. Fill the empty coke witha salad, cooked
rica dish or other stuffing. Serve warm or cold depending on the type of stuffing. Chilled
artichokes will keep for 3-4 days.

PRICES EFFECTIVE a COMPARE ANT WHERE
MAY 1990 a

We reserve the right to limit quantities

Pet a to] 1112| ‘ SHOP SIONG 5 a - : = | ‘ ; | a ‘
| 8[ 9|10| 11] 12 “8 Your Home Grown Grocer

Serving Vancouver since 1931

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