Artichokes Cynthia Patterson

1. 1

   Neatly slice off the bottom stems of each artichoke leaving a flat, smooth base.

2. 2

   Cut off the tips of each artichoke, slicing about one inch from the top.

3. 3

   Arrange the artichokes bottom side up in a saucepan large enough to hold them in one layer.

4. 4

   Add water to a level about half way up the artichokes.

5. 5

   The artichoke bottoms should not be covered.

6. 6

   Sprinkle the inverted bottom of each artichoke with salt.

7. 7

   Add the garlic cloves to the water.

8. 8

   Cover closely and bring to the boil.

9. 9

   Let simmer 15 minutes or until the bottoms are tender when pierced with a fork.

10. 10

    Reserve two tablespoons of the cooking liquid.

11. 11

    Remove the artichokes and let them stand bottom- side up until cool.

12. 12

    Put the mayonnaise in a mixing bowl and add the vinegar, savory and the two tablespoons of reserved cooking liquid.

13. 13

    Serve the artichokes with the seasoned mayonnaise on the side.

* Per serving · 4 servings · Values may vary.

No additional tips available.