Don't let those pokey leaves spook you -- with these easy steps you'll be a pro in no time.
Buying Look for the heaviest artichokes in the bunch with tightly packed leaves. Peek inside the third layer of petals to make sure there are no wrinkles at the base of the petal -- a sign of dehydration and age. Avoid artichokes with scars and dark spots.
Preparing Cut the stem less than one inch from the bottom and trim the outer layer with a vegetable peeler or paring knife. Cut up to one inch off the top of the petals with kitchen shears to remove sharp thorns. Next, rub the artichoke with the cut side of a lemon half or soak it in cold water spiked with a few tablespoons of lemon juice to prevent it from turning brownish-green.
Cooking Fill a steamer pot with enough water to reach within one inch below where the artichokes will rest, and bring the water to a boil. Add the artichokes to the basket, making sure the water doesn't touch them. Steam for 35 minutes, then check for doneness by tugging a petal from the third or fourth layer. If it pulls out easily, the artichoke is ready. If the petal does not release with a gentle tug, continue steaming and check on its doneness every five minutes.
Eating Place the lower half of a petal in your mouth and remove the soft, fleshy layer by scraping the petal through your teeth. When all the leaves have been eaten, use a spoon to scrape out the fuzzy, inedible choke. What’s left is the heart, which can be cut into bite-size pieces and eaten.
-- The Nest Editors
May 06, 2010
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