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Cooking an artichoke: Trimming the leaves. | by cizauskas
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Cooking an artichoke: Trimming the leaves.

Select a fresh artichoke. A fresh artichoke will squeek a bit if you pinch the leaves on the top.

 

Use a large, sharp knife and cut off the top third of the artichoke. Peel off the smallest bottom leaves, and use scissors to trim the sharp thorn tips off each of the remaining leaves. Use the knife to cut the stem off close to the bulb, making the cut as straight as possible so the artichoke can easily sit upright without tipping over.

 

Step 1. Trimming the leaves.

Step 2. Simmer upside-down

Step 3. Simmer right-side up.

Step 4. Eat the leaves.

Step 5. Preparing the choke.

Step 6. Removing the 'hair.'

Step 87: Eating the choke.

 

Adapted from:

"How To Make (And Eat) A Perfect Steamed Artichoke"

Summer Tomato.

 

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Photo by Yours For Good Fermentables.com.

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Commercial use requires explicit permission, as per Creative Commons.

 

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Taken on May 18, 2012