Artichokes should be cleaned and trimmed before cooking. Artichokes turn brown when cut, but rubbing them with a fresh cut lemon or putting them in lemon water stops this process. So always have one of these on hand when working with artichokes.
Cut the stem just above the small leaves. If the stem is not too woody, it can be peeled and cooked, as well.
Snap off the tough, dark outer leaves of an artichoke, or cut them off with a paring knife. Stop at the point where the leaves begin to turn yellow, a sign they are tender.
Cut the top of the artichoke flat with a serrated knife, about 1 to 2 inches from the point. Don't forget to rub them with lemon or put in acidulated water.
For a whole artichoke presentation, use scissors to trim the pointed ends of the outer leaves. Staggering the cuts accentuates this vegetable's flower-like shape.
If the artichoke is going to be stuffed, scoop out the inedible inner choke with a pointed spoon or melon baller.
To clean artichokes down to the bottom or "heart": rotate the artichoke as you trim off all the leaves, with a sharp paring knife, held perpendicular to the yellow fleshly base. Trim off the tops of the inner leaves and any green from the base. Again remove the inner choke.
Egg-sized artichokes don't have a thorny choke, and therefore only need their tops, bottoms, and outer leaves trimmed to make them completely edible.

Instructor: Jill Novatt