Serves: 0
Select artichokes with tightly closed but not curled leaves. Cut the stem straight across so the artichoke can stand. Turn it on its side and with a sharp knife cut 1 inch off the top. Pull off the bottom row of leaves. Using kitchen shears, cut off the spiny tips of the remaining leaves. Rinse thoroughly. Rub cut edges with lemon juice. This will prevent darkening. The choke can be removed before or after cooking. Spread the top leaves apart and pull out the center cluster of leaves. Scrape out the hairy choke with a grapefruit spoon.
This Trimming Artichokes recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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