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1 heavy and tight-head artichoke (per person)
To clean, cut off the stem, level with bottom and about 1" off the top leaves. Rinse well and cook covered, in salty water about 30 minutes, adding pieces of lemon to prevent discoloration.
Drain the artichoke upside down. Spread open the leaves and pull out the prickly inner center; scrape out the "choke" with a teaspoon.
Fill each artichoke with the sauce.
To eat, pull off each leaf and dip the base in the sauce. Draw the fleshy part through the teeth, continue until all the leaves have been removed, then cut the heart and enjoy with the rest of the sauce.
Poster's Notes:
Posted by Viviane Barzel
Nutritional Info Per Serving: N/A
2 cups plain yogurt
Shredded chives
2 to 3 teaspoons of fresh squeezed lemon juice
Salt
This is what I made when Wendy Baker visited us last year.