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.

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2 Comments

Leith D. February 26, 2015
Look up Italian recipes...I'd go with a cast iron pan, either ceramic coated or not. Sounds great!
 
creamtea February 26, 2015
Stainless steel should work fine.
 
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