European Stars And Stripes (Newspaper) - June 8, 1977, Darmstadt, Hesse                                The stars and stripes Page 19 most preparations of artichokes begin with slicing Stem to make vegetable sit the Cut portions of artichokes should be rubbed with Lemon to prevent slice off top of but dont Cut away fuzzy choke cooking removes the Artichoke by Craig Claiborne new York times this is the absolute Middle of the Artichoke season and whoever said that the Best of chefs can make a Thistle taste Good was not far off base when it comes to the Globe the one that is most admired of the three kinds of Arti is a kind of the other the Jerusalem Artichoke and the chinese Are not pertinent to this article they Are both tubers and totally in another most of the artichokes that Grace tables in the United states probably come from a town in California called which is a few Miles off the South of san Francisco and just North of Monte it is especially suited to the growing of artichokes because the farmlands around Castrovilla Are frequently shrouded in a condition that Artichoke plants thrive unlike most artichokes cause an interesting chemical reaction in the Mouth when they have 4 nutty flavor and came any sub sequent food or drink to taste thus there Are certain wine fanciers who declare that wine should never be poured at any Point daring a meal when Are to my own it is a trivial Point there Are basically three ways in which artichokes Are cooked they Are cooked whole with tips of the leaves trimmed for the Sake of ele Gance to be served with the likes of a Vinaigrette or Mayonnaise they Are trimmed and pared All around to leave Only the Bottom to be stuffed at according to any desired or the whole Artichoke is trimmed and hollowed out and made Rea 1y for stuff perhaps to be used As a mail there Are hundreds of ways n prepare and dress Here is a art1chauts Fraucis stuffed artichokes 4 Large artichokes prepared Lor stuffing 3 Tablespoons Olive Oil 1i cups finely chopped onions Pound ground pork 2 cloves finely minced 3 Tablespoons finely chopped Parsley 1 Small Bay Leal Salt and freshly ground Pepper to taste i Teaspoon dried thyme making a Thistle taste Good 14 cups bread crumbs hot Pepper flakes to taste i slices cot into Small pieces cups Chicken Broth prepare the artichokes for stuffing and preheat the oven to 350 heat one Tablespoon Oil in a Skillet and add one cup of until add the pork and one Clove of minced until meat changes color and add the Bay bread crumbs and red Pepper blend stuff the artichokes that is to in the hollowed out cavity and be tween the pushing the stuffing Down towards the Cook the Bacon in a casserole Large enough to hold the artichokes in one when rendered of add remaining one Clove minced add the Bottom Side dribble remaining Oil Over the artichokes and pour the Chicken Broth around Sprinkle with Salt and bring to the boil and cover place in the oven and bake one yield 4 Fonds Dart charts arc1hduc Artichoke Bottoms stuffed with spinach and mushrooms Artichoke Bottoms prepared according to instructions t Pound fresh spinach in bulk or two 10 ounce packages Salt i Tablespoon butter Pound thinly sliced freshly ground Pepper to taste Teaspoon freshly grated Nutmeg i cup Hornay sauce see recipe Teaspoons grated Parmesan cheese Cook the Artichoke Bottoms and set pick Over the tear off and discard any Tough stems and blemished rinse the spinach Well and drop into boiling salted water to Cook about three minutes and let squeeze Between the Palms of the hands to remove excess chop the spinach on a Flat surf Ace and set heat the butter in a Skillet and add the sliced Sprinkle with Salt and until Golden add the spinach and Nutmeg and toss to blend and heat Drain the Artichoke stuff each Bottom with equal amounts of the spinach and mushroom spoon a Little Mommy sauce Over the Bottom of a baking dish and arrange the Bot Toms on spoon Mommy sauce Over the spinach and mushroom filling and Sprinkle with equal amounts of grated when ready to preheat the oven to 400 bake the stuffed Artichoke Bottoms until piping hot throughout and bubbling on to Glaze further run briefly under the yield 6 Mornay sauce 2 Tablespoons butter 3 Tablespoons flour cups milk Salt and freshly ground Pepper to taste a Pinch of Cayenne Pepper cd cup grated gruyere or Swiss cheese 1 egg Yolk melt the butter in a Saucepan and add the stirring with a wire when add the stirring rapidly with the add Nutmeg and stir in the cheese and heat until cheese is melted and remove from the heat and add the stirring yield about it preparation of Artichoke Bottoms Cut off the stems of the using a Sharp knife to produce a neat Flat As the artichokes Are rub any Cut sur face with Lemon to prevent using a Sharp trim All around the sides and base of the Artichoke until the base is smooth and White with the Green exterior pared place one Artichoke at a time on its on a Flat using the slice off the top of the leaving a base about one and on half inches using a paring trim All around the sides and Bottom to remove the Green exterior that do not the fuzzy choke at this this comes out easily when the artichokes Are the artichokes Are now ready to be cooked in what is called a Blanc legume or vegetable a blend of water and enough Blanc legume is used to barely cover the Bottoms As they for each six cups of water to be use on Quarter cup procedure place an Ordinary Kitchen Sieve Over the Kettle in which the artichokes will be add the run cold water Over the to dissolve the flour in the add Salt to add the Arti choke Bottoms and bring to the cover the Kettle closely and Cook about 25 minutes or until Bottoms Are remove the Kettle from the if the artichokes Are not to be used let them rest in the cooking liquid until ready before Drain the Bot Toms and pull or scrape out the fuzzy Artichoke Bottoms May be reheated in the cooking or they May be the fuzz removed and hollowed out Side on a baking they May be brushed with butter and baked briefly until heated throughout in a preheated 350 degree How to Cook whole artichokes for Vinaigrette Cut of f the stems of the using a Sharp knife to produce a Flat As the artichokes Are rub any Cut sur faces with Lemon to prevent slice off the top come of the about one Inch from the using a pair of Kitchen Cut off the Sharp tips of the about half an Inch place in a Kettle and add cold water to cover and Salt to for each two quarts of add the juice of one cover and bring to the Cook 45 min Drain the using a Melon Ball scoop hollow out the fuzzy choke the arrange them Bottom Side up on a rack to let Cool they Are now ready to be served with cold sauces such As Vinaigrette or How to prepare artichokes for stuffing Cut off the stems of the using a Sharp to produce a Flat As the artichokes Are rub any Cut sur face with Lemon to prevent slice off the top Cone of the Artichoke about one Inch from the using a pair of Kitchen Cut off the Sharp tips of the about half an Inch use a Melon Ball scoop and hollow out the fuzzy choke in the taking care to remove All of turn the artichokes upside Down and press Down to open up the Center and facilitate turn right Side up and stuff As to prepare whole artichokes for trim off tips of leaves with Kitchen for Artichoke hollow out Center with a Melon Ball discard the fuzzy stuff As desired the Center and Between the leaves of the Artichoke before