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Rinse artichokes well. Cut off stem at base of artichoke. Cut 1 in. from the top. With scissors, snip the tip end of each leaf. Remove outer leaves. Rub cut ends of leaves with lemon juice to help prevent browning.
For quarters, cut each artichoke into quarters and rub cut sides with lemon juice. With a spoon, remove and discard the center fuzzy choke.
Insert a knife near the center of the bread pudding. It's done when the knife comes out…
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Holding the handle of a chef’s knife with one hand, rest the fingers of your other hand on the…
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