ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

ISO: Re: ISO: HOW TO COOK AN ARTICHOKE

Misc.
Trim off coarse outer leaves and stem. Cut off about an inch of top, drop into bowl of water with the juice of 1 lemon. Bring a large pot of water to a boil. Drop in artichokes and boil gently until a sharp knife point will pierce the bottom. Drain upside down. I like to drop a clove of garlic in the water 'cause thats the way my Mom does it.
I'm not too sure about using guacamole dip. I never tried it but I'm doubtful. Something lemony is more usual.
MsgID: 0020129
Shared by: Barb,Ca
In reply to: ISO: HOW TO COOK AN ARTICHOKE
Board: Cooking Club at Recipelink.com
  • Read Replies (6)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Supreme Garlic Mashed Potatoes (using sour cream)
  • SUPREME GARLIC MASHED POTATOES 6 to 8 potatoes, washed, peeled and cubed 3 garlic cloves, peeled 1 stick (1/2 cup) butter 1/2 cup sour cream Salt and pepper, to taste 1/4 cup milk (or more, if needed) Boil potatoes a...
  • Artichoke Chicken Stroganoff
  • ARTICHOKE CHICKEN STROGANOFF 4 jars (6 oz each) marinated artichoke hearts, undrained 8 chicken breast halves, skinned, boned and cut into strips 1 cup chopped onion 2 cloves, minced garlic 4 chicken-flavored bouillon...
  • Aromatic Salad of Mediterranean Herbs
  • AROMATIC SALAD OF MEDITERRANEAN HERBS 6 ounces mesclun mix or mixed lettuces 1 bunch baby arugula 20 basil leaves, torn into large pieces 40 Italian parsley leaves 16 mint leaves 2 tablespoons whole fresh tarragon lea...
  • Jamocha Shake (blender, copycat recipe)
  • JAMOCHA SHAKE (copycat recipe) 1 cup cold coffee 1 cup low-fat milk 3 tablespoons granulated sugar 1 dash salt 3 cups vanilla ice cream 3 tablespoons chocolate syrup Combine the coffee, milk, sugar and salt in a blen...
ADVERTISEMENT
  • Sweet and Sour Pork Meatballs
  • SWEET AND SOUR PORK MEATBALLS FOR THE MEATBALLS: 1 pound lean ground pork 1/4 cup finely chopped water chestnuts 1/4 cup chopped onion 1 egg, slightly beaten 4 tablespoons soy sauce, divided...
  • Easy Mole Poblano (blender, Mexican)
  • EASY MOLE POBLANO "There are many moles in Mexico - there are the proverbial seven moles of Oaxaca (negro, colorado, amarillo, verde, chichilo, coloradito, and mancha manteles), and there are fruit, nut, and herb mole...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • ISO: Re: ISO: HOW TO COOK AN ARTICHOKE
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!