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Baked Artichokes

This page has a recipe for baked artichokes that your family will enjoy. If this vegetable is new to you, you may not know what to do with this funny looking thing you've grown. Let me give you some help.

Harvest and prepare artichokes from your garden.  First you should cut the stem even with the base of each artichoke. Slice one inch off the top of the artichoke and throw this portion into your counter top composting bin. Using kitchen scissors, cut off the points of all remaining leaves and discard them as well. Repeat with all of the artichokes. Rinse the artichokes thoroughly under cold running water.

If eating artichokes is new to you, you may not have a clue how to eat them. After cooking, pull the leaves off, one at a time. Dip the base of the leaf into melted butter or sauce and turn the meaty side down. Pull through your teeth, getting the meaty flesh off of the leaf. Discard the rest of the leaf and pull off another leaf to enjoy. Once all of the outer leaves have been eaten, there will be an inner cone. Pull off the cone of leaves and discard. Slice off the fuzzy choke and eat the inner artichoke heart. I know, it seems like a lot of work for a little reward, but those artichoke hearts are pretty tasty!

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Baked Artichokes

You will need:

• 1 and 1/2 pounds of artichokes, unpared
• 1/4 cup butter, melted
• 2 tablespoons of chopped chives
• 1 tablespoon lemon juice
• 1 teaspoon dried dill weed
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Wash artichokes. Place them in an ungreased square baking pan that measures 8" x 8" by 2" high. Mix the butter, chives, and spices together and pour over the artichokes. Place them in a 400 degree oven, uncovered, and bake for about 40 minutes. This recipe serves four so if you have a large family, double it.

Note: Baked artichokes are best when fresh so don't cook more than you will eat in one setting.

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Sautéed Artichoke Hearts

You will need:

• 2 slices of raw bacon that have been cut into one inch pieces
• 1 pound of artichoke hearts (the inner portion of the artichoke), cut into quarters
• 1 teaspoon lemon juice

Cook the artichokes in one cup of water for about three minutes in a medium pan. Drain. 

Cook the bacon pieces for about two minutes in a non-stick, 10 inch frying pan. Drain. Put the bacon back in the pan and add 1/4 cup of olive oil. Add the artichoke hearts, 1/2 teaspoon salt, and 1/4 teaspoon of black pepper. Saute for five minutes. Add lemon juice and stir. This recipe makes four servings. 

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