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Trimming Artichokes |
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Print this Recipe 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. Trimming Artichokes comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now! Boiling Eggs Choosing Potatoes Clarifying Butter Cleaning Mushrooms Cooking Corn Cooking Pasta Cooking With Cheese Cooking With Herbs Cooking With Wine Deglazing Degreasing Grating Orange Or Lemon Rind Intro to Salads Making A Tomato Flower Making Homemade Broth Making Your Own Croutons Making a Collar For A Soufflé Dish Peeling Hard-Cooked Eggs Peeling Tomatoes and Beets Poaching Fresh Fruit Preparing Sweetbreads Purchasing Fresh Fish Roasting Meats Testing Poultry For Doneness Trimming Artichokes Using Commercial Broths And Bouillons Using Your Garnishing Tools |
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