|Jacques Pépin Celebrates!|
|Artichoke Bottoms with Brown Butter Spinach: Step 5|
Arrange the artichokes in one layer in a saucepan with a little oil, water, lemon juice, and a dash of salt, and cook, covered, for 20-25 minutes, until tender when pierced with the point of a knife. When cool enough to handle, remove the choke with a spoon. Pour the cooking liquid over the artichokes and set aside.
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