To Trim Artichokes Into Bottoms Recipes
TO TRIM ARTICHOKES INTO BOTTOMS, ITALIAN-STYLE
Number Of Ingredients 2
Steps:
- Halve lemon. Into a bowl of cold water squeeze juice from 1 lemon half and drop squeezed half into water. Do not cut off stems of artichokes. Working with 1 artichoke at a time, bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base.
- With a sharp stainless-steel knife cut off remaining leaves, discarding them (you should have just heart and stem of artichoke). Trim dark green fibrous parts from base of artichoke, being careful not to break off stem. Cut a thin slice from end of stem to expose a fresh cross section. Trim outer green fibrous part from stem, leaving pale core intact. Halve artichoke hearts lengthwise and with a melon-ball cutter or grapefruit spoon scrape out choke and spiky purple-tipped leaves. Rub artichoke all over with cut side of remaining lemon half and put artichoke in bowl of lemon water. Trim remaining artichokes in same manner.
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HOW TO TRIM AN ARTICHOKE - SIMPLY RECIPES
From simplyrecipes.com
Cuisine AmericanPublished May 12, 2010Category How To, Artichoke
- Squeeze half a lemon into a large bowl of water: If you are trimming more than one artichoke, squeeze half a lemon into a large bowl of ice water. You will be dropping trimmed artichokes into this bowl to keep them from browning while you work others.
- Snap off outer green leaves, then pull off yellow petals: Start by snapping off the artichoke leaves and tossing them into a large empty bowl. When you get to the yellow petals, just pull them off.
- Pull out the pink tipped leaves: Take care when you get to the pink center of the artichoke leaves. There are sharp spines on the end of the inner leaves.
- Use a paring knife to dig out the fuzzy choke: You will want to slice off the narrowest layer of the heart to get all of the choke without cutting away too much of the delicious heart.
- Rub cut lemon over exposed artichoke heart: Once the fuzzy choke is out, smear the cut lemon all over the exposed heart. This prevents the heart from oxidizing and turning brown.
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- Start With Fresh Artichokes. There are many reasons to clean your own whole artichokes and trim them down to the hearts. Doing it yourself is the only way to end up with fresh, rather than canned, marinated or frozen artichoke hearts.
- Cut off the Artichoke Stem. Cut off and discard the stem end of the artichoke. How much stem you remove depends on the preparation you have planned for the final artichoke heart
- Pull off the Leaves of the Artichoke. Pull off and discard the artichoke leaves, starting with the outer ring and working your way around and in the entire thistle.
- Continue Pulling off Leaves. Keep going. Pull off and discard the artichoke's leaves—as you get to the inner leaves, they are more tender, flexible, and yellow.
- Remove the Center Leaves. Grab the tops of the center leaves and pull up to remove them. This will reveal the fuzzy, choke underneath. These leaves are often a bit stiff at the ends and depending on the specific variety, may have lovely purple tips.
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