Cooking Artichoke Bottoms from New York Times Menu Cookbook by Craig Claiborne
Trim off the tough outer leaves of the artichokes. Using a sharp kitchen knife, slice off the stems of the artichokes. Immediately rub cut surface with the lemo
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Cooking tools:
- Chef's knife
- Cutting board
Ingredients
- 1½ teaspoons salt
- 2 teaspoons flour
- 1 lemon, halved
- 4 large artichokes
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