Broiling Artichokes:

Do I need to worry about the pan I use? Stainless steel would be OK? I seem to remember artichokes and some metals do not mix but I do not own enameled cast iron. Pyrex I know is a bad idea. Corningware? The plan is to brown a cheese/crumb/garlic topping on cooked halved chokes.

  • 813 views
  • 2 Comments

2 Comments

Review our Code of Conduct
Don't send me emails about new comments
creamtea
creamtea February 26, 2015

Stainless steel should work fine.

Review our Code of Conduct
Don't send me emails about new comments
Leith Devine
Leith Devine February 26, 2015

Look up Italian recipes...I'd go with a cast iron pan, either ceramic coated or not. Sounds great!

Review our Code of Conduct
Don't send me emails about new comments
Showing 2 out of 2 Comments Back to top
Recommended by Food52