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.

Posted by: caninechef
February 26, 2015

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Leith D.February 27, 2015

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

creamteaFebruary 26, 2015

Stainless steel should work fine.

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