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Results 21 - 30 of 154 for stuffed artichokes
Clean and remove "chokes" from artichokes. Trim off leaf tips. ... until artichokes are tender. To eat artichokes, pull out leaves, one by one.
To trim - cut 1/2 ... discolored leaves. Soak artichokes in cold water. Pull open ... of artichoke. Place stuffed artichokes in large saucepan. Fill ... No need to scrape.
Wash artichokes well and cut off tips ... for 30 to 40 minutes. Use especially in summer months when artichokes are in season and less expensive.
Prepare Artichokes: Cut 1 inch off ... artichoke). Place the stuffed artichokes in an appropriate sized ... 350 degrees for about 1 1/2 hours.
1. Wash artichokes. Cut off stems at ... (optional). Stuff artichokes with mixture and serve on individual plates. Top with Mornay sauce (optional).
Cut 1/2 inch off top of artichokes. Spread leaves with hand ... Use at least 1 inch of water in the pan, watch closely, and add water as needed.
These artichokes may be served hot or ... over a low heat for 40 minutes, or until tender. Artichokes are done when the leaves pull off easily.
Leave stem on artichoke; just trim off dark end. Boil or steam until fork goes easily into base of artichoke. Drain and cool. In a small ...
1. Cut off stems from artichokes evenly at the base to ... preheated 375 degree oven for 30 minutes. Serve immediately as an entree. 4 servings.
Remove old leaves and cut stem off close to the artichoke, then trim tops of each leaf all around to remove needle like points. Press the ...
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