merryb wrote:

> Anyone ever do this? I've done other veggies, but thinking this would
> work..opinions? TIA!

Everything you want to know about artichokes from the Artichoke Capitol
of the World:

http://www.artichoke-festival.org/

Bob and I will be going again this year.

and this has a good set of prep instructions:

http://www.oceanmist.com/products/ar...chokeprep.aspx

From Oceanmist:

Braising Artichokes
Usually considered a method of meat cookery, braising involves cooking
food in seasoned liquid and is a nice way to give Artichokes extra
flavor. In a large saucepan or pot, heat a small amount of olive oil,
along with any savory ingredients you prefer (herbs, garlic, lemon, salt
and pepper). Add about 2 cups of water, cover tightly, heat to boiling.
Add Artichokes and cover tightly. Reduce heat and simmer until
Artichokes are tender, about 25 to 40 minutes.

You can also braise in the oven. Brush Artichokes with olive oil and
arrange in oven-safe pot or baking dish. Add lemon slices, garlic, salt
and pepper, and water as above. Cover tightly with lid or foil and bake
in 375°F oven until tender, about 45 minutes.

Boil liquid in pan until reduced to about 1/2 cup and use as a sauce for
the Artichokes.

Roasting Artichokes
Roasting brings out the nutty flavor of Artichokes and requires the
Artichokes to be pre-cooked before roasting. Use any preferred method to
cook, but reduce the cooking time by amount 10 minutes. Drain well.
Brush generously with olive oil or other oil of your choice, including
flavored oils. You can be creative! Arrange in roasting pan and roast in
425°F oven until tender and browned, about 10 to 20 minutes, depending
on size.


--Lin