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Lightly parboil artichokes in a non-reactive stainless-steel or glass pot before juicing. Strip away leaves down to the tender, meaty heart. The leaves will fit easily into your home vegetable juicer, but the heart must be sliced and inserted in sections. Artichoke juice is quite strong. Mix it with other vegetable juices such as celery, cucumber tomato and carrot juice.
|Jennifer Mathes, Ph.D.|