Trim the top leaves and sharp points of remaining artichoke leaves. Trim stem end even with the base of the artichoke. Cook in boiling water to which lemon juice has been added, until the stem end of the artichoke can easily be pierced with a fork, approximately 30 to 40 minutes.
With everyone trying to reduce their intake of cholesterol, we came up with this simple appetizer that fits most of the requirements as an ideal snack. It's low in cholesterol and calories, but we left the flavor intact.
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