How to Prepare an Artichoke
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With just a little preparation, you can turn fresh Artichokes into the highlight of your next meal! Learn how to prepare an artichoke following these simple step-by-step instructions so you can cook and serve the perfect meal:
- Decide if you need to cook just one artichoke or multiple artichokes at a time. Either way, you can cook artichokes ahead and store them in your refrigerator for several days before eating them or using them in a recipe.
- Next, take your fresh artichoke and rinse it well under cold water. If you have one handy, we even recommend using any soft kitchen brush and giving the choke a quick brush down to remove the natural, light film an artichoke produces while growing. This can give the choke a bitter taste if not removed.
- With a sharp, serrated kitchen knife, “top and tail” the artichoke by cutting about one inch from the top of the artichoke.
- Then, trim the stem about one half inch or remove the stem if you need it to “sit up” on a plate for stuffing or filling. Remember, the artichoke stem is a continuation of the heart, so don’t cut it off unless you need you to.
- For a restaurant-style presentation of artichokes, take any scissors or kitchen shears and snip off the thorns on the tip of the artichoke petals (Note: this step is optional, as the thorns tend to soften with cooking).
- Optional: Many cooks like to also rub the cut portion of the artichoke with the juice of a fresh lemon to prevent it from browning.
- Lastly, don’t be afraid to spread open the petals slightly to allow any seasoning you may use to fall in between the artichoke petals for flavor.
- Now, your Artichoke is ready to cook!