Show Explains Food Value Cooking Of Artichokes Many r lW housekeepers regard the time artichoke as an imported delicacy del del- deli cC cacy quite quie beyond the average pocketbook and the ordinary skill lo to prepare There are arc lra two t common varieties the globe or French and the Jerusalem Jeru Jeru- salem The ThA Jerusalem is a a. tuber and amid vcr very ery different from rom the French artichoke which re really a I Is a flower bud French artichokes are usually most niost plentIful In market markel when other oilier fresh vegetables arc are scarce nfl and high They hey offer a delicious variety at al a most opportune time for thc they are very simple to prepare and servo and often tako talo the place of 0 a green g salad Ono One artichoke Is usual usually calculated calCulated as a sr ln serving although h the the- globes may bc lie halved or ev e even en n quartered TIter The should be bc cooked whole and amid divided just before serving n The Thc center of the thc choke choIce Is always removed cr before ln serving but is usually usually ally all all' left heft Ici in while cooking for or after aler it is cooked It I pulls out caI easily I If H I removed ed before cooking cut awn away with wih a I sharp and ami tie to aril aril- arl- arl choke with wih a a. cord tu to I keep I Its shape Choose fresh green rc n gob globes from frum which a leaf lea will wi pull fasi easily when marketing for artichokes for OI they will wi be bo more tender lender and delicately Ca flavored To prepare for cooking cookin wash through several sc eral waters and cut stem stein close cose to tea e leaves Pull Pith Pul off ocr hard har outer lea leaves and cut of off top lop op about abolt 3 3 1 inch melt down Let Lct stand In n cold coldwater coldwater water to cover CO Cl after aCer Ine vinegar ar In the tue proportion of one tablespoon poon vinegar vinegar vine vine- inc gar oar to one quart water has Imas been I added I Let t stand one hour hOll Drain and cook in boiling E salted Ir water for SO 30 0 to 40 43 minutes minute Drain Irain Drin and serve seme with I sauce naise butter or a hot mayon mayon- 1301 Each Ech la leaf is pulled off with time the fingers an and dipped into the tIme sauce satte and tho tIm soft part is jg eaten The h I sauce is in served erve in a n separate in individual In- In JI- JI di dish h or a a thick sauce can be served on the time sub side o of the plate Tho Italians cook cool artichokes with cheese and olive oH c oil 01 rA |