Cooking times for boiling vegetables varies. It's best to have them
cooked but firm, still containing most of their nutirents.
Notes:
- Bring the water to a boil before putting the veggies in (unless
otherwise stated in your recipe - I believe it's ok, and preferrable
when boiling potatos.)
- Add salt to the boiling water just before putting the veggies in, this
enhances the color as well as the flavor.
- Test firmness with a fork, remove from the stove and drain in a colender
when they reach desired firmness. Add butter pats to the hot pan (reduced to
LOW heat) and add the veggies back in when melted. Toss lightly for a few
seconds and serve.
Artichoke, - 30 minutes
Asparagus, 3-4 minutes
Brocolli Crowns, 7-8 minutes
Burssel sprouts, 8-10 minutes
Carrots, 12-14 minutes
Cauliflower, 12 minutes
Corn on the cob, 12 minutes
Green beans, 10-12 minutes
Swiss Chard, 6-8 minutes
Spinach, 3-4 minutes
And if you don't find it here, try
http://recipes.howstuffworks.com/how-to-cook-vegetables24.htm