How to Trim Artichokes for Cooking Whole or Just the Hearts

Artichokes are one of the healthiest vegetables around. One medium artichoke is only about 65 calories and around 10 grams of dietary fiber. It is a thistle which makes it especially restorative to the liver and kidneys.

To Prepare and Cook Whole Artichokes:
Trim the stem by peeling the tough fibrous outer flesh. Trim the stem end back. Remove the lowest small leaves by peeling back and off. Using kitchen shears, cut the thorny tip of each leaf up to about 1/4-1/2 inch from the top. Using a very sharp knife, cut off the entire top. Place artichokes into a large pot of salted water and cover loosely. Bring water to a boil and start timing. Cook approximately 45 minutes for medium to large artichokes. Test for doneness by using a fork to pull out a leaf from the middle of one of the artichokes. If it comes out easily, test the base of the stem by pricking with a fork. It should be very tender and easily pierced.

To Prepare and Cook Fresh Artichoke Hearts:
Prepare a bowl of acidulated water large enough to submerse all the hearts. Trim stem end back to the base of the artichoke. Peel back and remove lower leaves up to the point where they begin to be yellowish. Using a very sharp paring knife, peel around the stem down through the dark green to the yellow/whitish fleshy area. Cut across to remove the upper portion of the leaves and scrape or cut out the choke. Place into the acidulated water until you are ready to cook. Heat a pot of water to boiling and add salt. Place hearts into the water and cook until tender. Use in salads or in Braised Artichoke Hearts

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How To: Cooking Techniques

How to Trim Artichokes for Cooking Whole or Just the Hearts