This is a step-by-step guide with photos on how to prepare artichokes either whole, halved or quartered for your salads and your other recipes.
To prevent artichokes from browning, rub all cut surfaces immediately with a lemon half and store all prepared artichokes in a bowl of acidulated water (water with the juice and rind of one to two lemon halves) until you are ready to use them.
To prepare artichokes for cutting…
Step 1
Remove small and tough leaves from the base and stem, cut the stem flush to the base and rub with lemon.
Step 2
Cut off the top of the artichoke with a serrated knife and rube all the cuts with lemon.
Step 3
Trim the leaves with some kitchen scissors. Then using a paring knife, deeply peel the stem of the artichoke to remove the tough, fibrous outer layer.
For whole artichokes…
Step 4
Force apart the leaves to reveal the centre, use a spoon to dig into the centre, pull out the inner thorny leaves, and scrape away the fuzzy choke.
Place the prepared artichokes in the acidulated water until ready to use.
For halved or quartered artichokes…
Step 4
With a paring knife, deeply peel the stem of the prepped artichoke to remove the tough, fibrous outer layer.
Step 5
Cut the artichoke in half lengthwise with a serrated knife. If you are using halved artichokes, scrape out the inner yellow leaves and the choke with a spoon.
Step 6
To quarter, cut the halves lengthwise.
Step 7
Use a paring knife on a diagonal, to cut out the choke.
Place the prepared artichokes in the acidulated water until ready to use.
Now that you have prepared your artichokes you can try one of our Artichoke Salad recipes!
From the Vegetable Butcher by Cara Mangini
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