The edible bud of a thistle plant, artichokes can be intimidating to prepare and cook. Covered in an armor of spiky bracts and filled with a fibrous inedible choke, their defense system is on point. Cleaning, trimming and prepping them for cooking is easy once you learn a few simple tricks. If you love artichokes as much as I do, it’s an essential skill set.
At the grocery store, look for tightly closed, firm, heavy artichokes with no browning on the cut end of the stalks. Common globe artichokes are readily available and can be steamed, roasted, boiled, fried or poached in white wine. In the spring, I seek out baby artichokes, and slice them paper thin, tossing with lemon juice olive oil and ribbons of shaved Parmesan cheese. Regardless of how you cook them, make sure to have a bowl of acidulated water handy and even a few cut lemons, as artichokes oxidize and turn brown quickly after being cut
Get my recipes for artichokes: [ Ссылка ]
