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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "ARTICHOKE-BOIL" "V" "10/22/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "BOILED ARTICHOKES" "whole boiled artichokes, hot or cold"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
From JC, page 424
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "6 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "large kettle,"
containing 7 to 8 qt of rapidly boiling water
.IG "" "washed cheesecloth"
.IG "" "colander"
.sp
.IG "6" "artichokes"
.IG "1-1/2 tsp" "salt,"
per qt of water
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Prepare artichokes as follows:
Remove stem by bending it at the base of the artichoke until it snaps off,
so detaching with the stem any tough fibers that push into heart.
Break off the small leaves at the base.
Trim base so artichoke will stand upright.
Lay artichoke on its side and cut 3/4 inch off of top of center cone.
With scissors trim points off rest of leaves.
Wash under cold running water.
Rub cut portions with lemon juice.
Drop into basin cold water with 1 tablespoon vinegar per qt.
The acid prevents discoloration.
.SK 2
Boil the salted water.
Drop in the artichokes.
To prevent discoloration, cover with double thickness of cheesecloth.
Bring water back to boil quickly.
Boil slowly, uncovered, for 35 to 55 minutes.
The artichokes are done when the leaves pull out easily and the bottoms
are tender when pierced with a knife.
.SK 3
Remove artichokes from kettle with skimmer and drain upside down in the
colander.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Artichokes may be served hot, warm, or cold.
.PP
Sauces for hot artichokes: 
melted butter, lemon butter, hollandaise.
.PP
Sauces for cold artichokes:
vinaigrette, ravigote, moutarde, alsacienne, mayonnaise.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
15 minutes preparation.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
