How to trim an artichoke
by Cookthink
To prep artichokes for boiling or steaming, rinse them well under cold running water to remove any unwanted residue. Have a cut lemon ready to rub on the exposed parts of the artichoke to keep it from turning brown.Cut off the top 1/4, mostly leaf tops that you won’t need. If you want, you can trim off the points of the remaining leaves, but it's not really necessary.Finally, flip the artichoke around and cut off the stem at the base.
Cut off the top 1/4, mostly leaf tops that you won’t need. If you want, you can trim off the points of the remaining leaves, but it's not really necessary.
Finally, flip the artichoke around and cut off the stem at the base.
Comments
Chip Says: February 17, 2008 at 09:31 AM
After trimming the stem, you can flip the artichoke around and trim out the center leaves and "choke" (flower tufts) on top of the heart. This makes eating the heart much easier - and it's the tastiest part of an artichoke to boot! This is somewhat difficult to do with a standard chef's knife; it really required a round-tipped paring knife (although a sturdy spoon can work in a pinch).