Block · one region of the page, as the scanner read it. It may hold a whole story, part of one, several, or an advertisement; stitching blocks into articles is the next step. Text is supplied OCR.
Page 10 · column 6 of 6 · from the scan, no model involved
with 1/4 cup water, 1 teaspoon lemon juice, and 1 teaspoon cooking oil. Cover with plastic wrap. Microwave on high (in a 600 to 700 watt oven) 7 minutes, turning the bowl onequarter of a turn halfway through cooking time. Let stand, covered, for 5 minutes after cooking.
To cook four artichokes in the mi- ■"> crowave oven, follow the same procedure except use 1/2 cup water, 2 teaspoons of lemon juice, and 2 teaspoons of cooking oil. Place in a 21/2qt. dish, cover and microwave on high 12-14 minutes. Turn the bowl one-quarter turn halfway through the cooking time. Let stand, covered, for 5 minutes after cooking.
The nutritional value of artichokes ranks high. A 12 oz. artichoke contains only 25 calories, no fat, 4 grams of dietary fiber, and 185 milligrams of potassium. It is low in sodium and is a significant source of vitamin C, folic acid, magnesium and phosphorus. Z
Artichokes are available^ throughout the year, although pealC season is spring. “Winter-kissed” ar-^> tichokes are marketed from Novem-^ ber through February. Theses artichokes have been touched bj^ frost. Their outer leaves are bronze. V This color does not affect the taste or « quality.
In general, choose artichokes’, that are heavy for their size. Those^ harvested in winter and spring' should be compact and firm, while those from summer and fall crops are somewhat flared and conical.
Avoid artichokes that are wilting, drying, or have mold. An artichoke will cook and taste fresh for up ^ to two weeks if handled properly. Do not wash before storing. To keep longer than a few days, just drizzle a. few drops of water on each artichoke. Place in a plastic bag, seal airtight, and refrigerate at 32-34 degrees.
93.5%