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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.
In a large bowl, combine dry ingredients with a fork.
Beat eggs and combine with liquid…
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If you have problems with meringue pies weeping—forming a watery layer between the meringue and…
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