'97 SEBRING COWERTIBLE JX
Applauding
The Artichoke
All; l igigr
ILENE SPECTOR SPECIAL TO THE JEWISH NEWS
1Me
per month
Employee .Lease *I
Standard Lease**
1
Acquisition Fee
INCLUDED Acquisition Fee
Destination Charge
INCLUDED Destination Charge
Security Deposit
WAIVED
Security Deposit
Down Payment
$1500.00 Down Payment
6% Tax on Down Payment $90.00 6% Tax on Down Payment
1st Monthly Payment Inc. Tax $263.94
1st Monthly Payment Inc' Ta
TOTAL UP FRONT COST
$1853.94 TOTAL UP FRONT COST
INCLUDED
INCLUDED
WAIVED
$3180.00
$190.00
$263.94
x $3633.94
ferred Package. Includes power windows, power locks,
r seat, V6, keyless entry, AM/FM Cassette, antilock
minum wheels PLUS MUCH MUCH MOREL!
.Must
be eligible for Chrysler Employee Purchase Plan. '24 Month closed-end lease with approved credit 12,000 miles per year. S.15 per
mile if over 12.000 miles per year. Leasee has option but is not obligated to purchase vehicle at lease end. To get total payments, multiply pay-
ment by term plus 6% use tax. Plus title and plates. All incentives to dealer. This program ends Feb 28, 1997 .
*Al
CHRYSLER
Plymouth
SHUMAI1
*al
motor sales, inc.
Jeep,
walled lake, mi
669=2010
Walled Lake Dr.
Eagle
A
rtichokes just look intim-
idating. Their scaly
leaves and prickly tips ac-
tually disguise one of the
sweetest and softest of all veg-
etables.
A perennial vegetable that
grows to a diameter and height
of 3 feet, the artichoke plant
yields tightly packed cones that
are picked for eating or, if left on
the plant, open into beautiful
flowery purple thistles.
Originally farmed in Sicily,
most artichokes sold in the Unit-
ed States come from a small
coastal town a few hours south
of San Francisco, whose rich soil
and frequent cool fogs provide
an ideal growing climate.
Cooking them involves some
unique preparation techniques,
but after you've done it once,
it's easy and inviting. Although
they are delicious cooked and
simply dipped in melted butter,
you would be remiss not to try
them as a special appetizer,
soup, side dish or interesting en-
tree.
Take the time this year to
learn how to handle the fresh
ones and no longer will you have
to pass up those wonderful
sounding dishes using whole
cooked artichokes. If you truly
are pressed for time, though, you
can use the frozen or canned va-
rieties for many recipes.
WHOLE COOKED
ARTICHOKES (PAREVE)
4 artichokes
lemon wedge
3 tablespoons lemon juice
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Hold artichokes by stem, and
wash by plunging them up and
down in cold water. Cut off stem
end and trim about 1/2 inch
from top of each artichoke. Re-
move any loose bottom leaves.
With scissors, trim approxi-
mately one-fourth off the top of
each outer leaf, and rub top and
edges of leaves with lemon
wedge to prevent discoloration.
Place artichokes in a large stain-
less steel Dutch oven; cover with
water, and add some lemon
juice. Bring to a boil; cover, re-
duce heat, and simmer 35 min-
utes or until lower leaves pull
off easily. Drain and serve with
desired sauce or melted butter.
Yields 4 servings.
ARTICHOKE
APPETIZER (DAIRY)
8 ounces grated sharp cheddar
cheese
12 soda crackers, crushed
Ilene Spector is a Maryland food
writer.
1/2 cup packed parsley
1 clove garlic
12 ounces marinated artichoke
hearts, drained
4 eggs
114 teaspoon salt
1/8 teaspoon pepper
dash of cayenne pepper
In a food processor, process the
parsley and garlic. Add the ar-
tichoke hearts and remaining
ingredients. Turn on and off un-
til blended, but not smooth; mix-
ture should have bits of
artichoke. Pour into a greased
8-inch square pan. Bake at 325
degrees for 30-35 minutes. Cut
into 2-inch squares. Serve hot or
room temperature. Yields 16
pieces.
ARTICHOKE DIP
(DAIRY)
2 10-ounce packages frozen
artichoke hearts
1 cup mayonnaise
1 cup grated. Parmesan cheese
6 cloves garlic, minced, or 6
tablespoons garlic puree (or to
taste)
grated Parmesan cheese for
garnish
Steam artichokes until tender.
Drain and cut into thirds or
small pieces. Combine with
mayonnaise, Parmesan cheese
and garlic. Place in an oven-
proof casserole. Bake at 350 de-
grees for 20 minutes or until hot
and bubbly. Remove from oven,
sprinkle with additional cheese.
Serve with crackers. Can be pre-
pared in advance and heated in
oven just before serving.
FRESH ARTICHOKE
SOUP (DAIRY)
2 medium artichokes
1 quart parve chicken stock
1 cup parve beef stock
1 cup water
1/4 cup dry white wine
1 small boiling potato, peeled
and cubed
1 small leek, white part only,
thinly sliced
1/4 cup chopped fresh parsley
1 tablespoon freshly squeezed
lemon juice
1/4 teaspoon dried oregano
1/4 teaspoon dried marjoram
1/4 teaspoon dried coriander
1/4 teaspoon dried thyme