French Artichokes Boiled from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Strip off the coarse outer leaves, or, better still, cut the stalks close with a pair of scissors, and trim the sharp points from the leaves, removing about a q
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Cooking tools:
- Kitchen shears
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Stove
- Measuring spoon
Ingredients
- 6 Tender French Artichokes
- A Tablespoonful of Vinegar
- A Teaspoonful of Salt
- A Sauce, According to Taste
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