Recipes and Ramblings in Italy

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Cooking Tip of the Week (9/6/2011)

Posted by Bill Abruzzo on August 9, 2011 at 11:10 PM

A Few Simple Tips for Prepping Artichokes

       Artichokes are available in several different sizes. Globe artichokes can be as large as a softball, whereas oblong Tuscan artichokes are somewhat smaller and baby artichokes are no more than 2 1/2 inches long.  Preparing them for your favorite recipes is quite simple.

        For large globe artichokes : Use a paring knife to remove all of the leaves from the artichokes, and then remove the inner chokes. This will leave just the heart and stem. Then, use a potato peeler to remove the stringy outer fibers of the stems, and cut the artichokes in half.

        For baby artichokes: Remove the outer leaves until you reach the soft, pale inner cone, and then cut off the top 1/3 of the cone and peel the stem with a potato peeler.  If you wish, cut the artichokes in half. As the artichokes are small, the chokes are tender and do not need to be removed.

       After you prepare the artichokes, be sure to place them in a bowl of cool water acidulated with the juice of one lemon. this will prevent the artichokes from browning. When you are ready to cook them, simply rinse them under cool running water and then pat them dry.


Categories: Cooking Tips

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