| Yield 1X: | 24.00 | each | Allergens: | ||
| Portion: | 1 | each | None | ||
| Portions: | 24.0 | ||||
| Shelf life: | 3 days | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| 24 count artichokes, trimmed and cleaned | 24.00 | 48.00 | 72.00 | |||
| Salt | ||||||
| Pepper |
Trim the last 1/2″ of the stem, then cut the top 1 1/2″ of the leaves off. Cut the trimmed artichoke in half from top to bottom. Using a soup spoon, remove the choke from the base of the artichoke, taking care to remove all of the thistles. Lay all of the cleaned artichoke halves cut-side up in a 4″ perforated hotel pan. Season very well with salt and black pepper as shown above.
Fill a 6″ hotel pan with water 2″ high, and place over two burners on the stove over high heat. Cover the artichokes in the perforated 4″ hotel pan with foil.
Place the covered artichoke pan into the 6″ pan on the stove over high heat. Make a small opening in the foil to allow the steam to escape. When you see steam pouring out, reduce the heat to medium. Take care not to allow the pan to boil dry. The cooks must use a timer, the one on the phone works well. From the time that the steam is strong, count 20 minutes for perfect cooking.
After 20 minutes, the center of the artichokes should be easily pierced with a knife. Remove from the heat, and allow to cool. When cool enough to handle, transfer to a 2″ perforated hotel pan with the tops facing down. This will allow any accumulated water to drain out. Cool completely and store refrigerated in this pan.