Recipe

Chilled Asparagus And Grape Salad Recipe

Print Recipe

Ingredients

Directions

Step #1 Place the cleaned artichokes upside down in a stove-top covered casserole.
Step #2 Add the 2 tbsps of olive oil & about 1 c of water.
Step #3 Cover & bring to a simmer.
Step #4 Cook for about 30 to 40 mins or until the chokes are tender.
Step #5 Chill, & pour the dressing over the dish.
Step #6 serve this with the stems upright just as they were cooked.
Step #7 HINT: Cleaning an artichoke ROMAN STYLE is simple.
Step #8 Break off the first two or three rows of the lower outer leaves.
Step #9 Using a paring knife cut off the top half of the remaining leaves.
Step #10 Do this by holding the artichoke on its side, cutting down on an angle away from the stem.
Step #11 Turn the choke as you cut until the purple thistle center is exposed.
Step #12 Using a grapefruit spoon, remove the purple center, exposing the meaty artichoke bottom.
Step #13 Cut off the stem, leaving about an inch.
Step #14 Trim off the tough exterior skin of the stem.
Step #15 Rub the whole choke with fresh lemon juice to prevent discoloring.
Step #16 --.
Enjoy the Chilled Asparagus And Grape Salad recipe

Viewing Chilled Asparagus And Grape Salad Receipe