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ARTICHOKES Simple tips to help take the guesswork out of easy artichoke prep! Easy cleaning for roasting: Use scissors to snip off pointy tips of leaves. Use a serrated knife to trim stem and slice artichoke in half. Place in lemon juice and water to help prevent browning. Use a spoon to clean out the fluffy center. Leave the tender purple leaves and meaty part of the heart behind. Create a stuffing using some of your favorite ingredients. Stuff center of artichoke with butter and stuffing and roast at 350°F for 30 to 40 minutes until tender inside. You can eat the heart and inner tender leaves of the artichoke. There may be a little meat on the bottom of the outer leaves you can scrape off. Further cleaning to eat the whole artichoke: Trim off all hard/ fibrous outer leaves until down to the soft heart leaves. Trim around heart to remove fibrous portions. Peel outer layers of stem off, and you can braise/boil/steam and eat the soft portions of the artichoke. Great Source of Potassium & Vitamin B6 Bananas 538° 6 Oz. Pkg. - Sweet Blackberries 2/$G < Pint Organic Blueberries 399 Mini Watermelon 499 ' 2Lb. Bag Hannaford Lemons Made Right Here Hannaford Traditional Fruit Salad Cup 349 Greenhouse Grown Seedless Cucumbers 2/$3 10-16 Oz. Pkg. - Matchstick Carrots, Carrot Chips or Hannaford Baby-Cut Supreme Carrots 192 4.Ct. - Ready to Cook Sweet Corn 3/9 3Lb. Bag Sweet Vidalia Onions 22? 4 Lb. Bag- U.S. #1 Hannaford Red Potatoes 2?? Leaf Mix, Green Leat or Spring Mix Little Leaf Farms Salad Mixes 349 3 MEBG PEBG NYME 05/14/23
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