Boiled Artichokes
From:	Marielle, Quebec, Quebec, Canada
Comments:	Store unwashed artichokes into a plastic bag or clear plastic wrap, refrigerated, for several days. Artichokes darken when exposed to air, or when in contact with aluminium, tin or steel. Artichokes can also be steamed, 1 to 2 inches [2.5 to 5 cm] above boiling water for 30 to 45 minutes, according to the size of the artichokes. Excellent served hot along with melted butter, hollandaise sauce or any other seasoned sauce to dip in, or cold along with mayonnaise or any salad dressing. Only the tender larger part of the leaves can be eaten, drawn between your teeth; discard remaining less tender pointed ends. Continue pulling the leaves until the fuzzy center appears. Using a knife and a fork, remove then throw away this part. Eat artichoke heart, cut into bite-size pieces.
Ingredients	Preparation
Whole artichokes Lemon juice, or vinegar Salted boiling water	Thoroughly rinse then cut artichoke stems to a 1-inch [2,5-cm] length. Remove any loose outer leaves before artichoke approximately 1-inch [2.5-cm] from the top. Snip sharp leaf tips off with scissors. Brush cut leaf edges with lemon juice to prevent darkening. To make sure to prevent darkening, a little lemon or vinegar can be added to salted boiling water. Drop prepared artichokes into a large kettle filled with salted boiling water. Cover; simmer artichokes for 20 to 30 minutes, until stems are tender and a leaf can be pulled easily from the base. Well drain. Serve hot, or leave artichokes to cool completely then refrigerate artichokes until really cold, before serving.