Artichokes Rhoadesian

Name: Artichokes Rhoadesian
Ingredients: 2 to 4 artichokes; 3 Tbsp. lemon juice; 1 Tbsp. salt; 2 to 3 celery stalks with leaves, chopped and crushed; 2 Tbsp. olive oil or corn oil; 1 1/2 Tbsp. lemon juice; 1 1/2 Tbsp. tarragon vinegar; 2 bay leaves, broken into small pieces; 1/2 onion, minced; 1 tsp. garlic, minced

10 ingredients

4 steps

Ingredients

2 to 4 artichokes
3 Tbsp. lemon juice
1 Tbsp. salt
2 to 3 celery stalks with leaves, chopped and crushed
2 Tbsp. olive oil or corn oil
1 1/2 Tbsp. lemon juice
1 1/2 Tbsp. tarragon vinegar
2 bay leaves, broken into small pieces
1/2 onion, minced
1 tsp. garlic, minced

Directions

1

Rinse artichokes thoroughly in running cold water; drain on paper towel.
2

Snap off small bottom leaves, slice off stem and immediately dip into 3 tablespoons of lemon juice to prevent discoloration.
3

Trim the thorn tip off each leaf (about 1/2-inch) and slice off top of artichoke to eliminate thorns on leaves not easily trimmed.
4

Dip and roll in lemon juice.