Artichoke

Class of 1947

Rinse artichokes in cold water and drain. Cut off stems flush with the base and remove any small, discolored leaves. Cut 1-inch off top of artichokes and snip off sharp leaf tips with kitchen shears. Brush cut edges with lemon juice to prevent browning. You may tie artichokes with clean, white string to hold their shape as they cook. Bring large amount of water to boiling in stainless steel or enamel pan. Add 2 tsp salt and 2 Tbsp lemon juice or lemon slices for each quart of water. Place stem side down in water. Bring water back to boiling; lower heat and simmer 25-45 minutes, depending on size of arthichokes, or till stem is tender and leaf pulls easily from base. Remove from water and remove string. Using a spoon, remove prickly purple leaves from center and the fuzzy choke. Serve hot or chilled with dips. Good with melted butter or mayonnaise.

Mustard Sauce: Combine 1 Tbsp prepared mustard (preferably Dijon style), 1 Tbsp lemon juice, 1/2 tsp salt and 1/8 tsp pepper in bowl. Beat with wire whisk until creamy. Add 1 cup heavy cream gradually, beating constantly. Makes about 1 cup.

Curry Dip: Combine 1 cup mayonnaise, 1 tsp each curry powder, grated onion, prepared horseradish, vinegar and dash garlic powder; mix well. Makes 1 cup.

Lemon Butter: Melt 1/2 cup butter; stir in 2 Tbsp snipped parsley and 1 Tbsp lemon juice. Makes 2/3 cup.