'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 CID LLJ Cf) LLJ CC LLJ D LLJ F- 120 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