Which part of the artichoke should I use in my recipe?
One of the recipes (soup, "detox your sox off") calls for 1 cup of artichoke. does it matter what part of the artichoke is used, the leaves, the heart, the stem, the sharp bristles that they say is dangerous to eat? And how should the artichoke be prepared, cooked, pickled hearts, raw? I guess I have a hard time believing that the bullet will pulverize such a fibrous vegetable, and i don't want to damage the machine. Thanks.