Sweet and sour artichokes

From Sephardic Flavors: Jewish Cooking of the Mediterranean

Cookbook

Author(s): Joyce Goldstein, Beatriz Da Costa

Page 103

Cuisine: Mediterranean

Reviews

1 reviews, average rating 2.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↓ Cooked ↕

adeshazo

16 years ago

★ ★ ★ ★ ★ 2/5

0 found this helpful Sign in to mark helpful

Steam the artichokes before cutting. Then you can nibble the leaves (I prefer garlic butter) and they're easier to clean out. Don't be shy with the sugar/honey!

For the cost of artichokes in my area (where I grew up, they were weeds!) and the effort it took, I don't think I'll repeat this recipe. Simple steaming and melty garlic butter.

Report