Artichokes are tasty, but preparing them can be daunting. With the hassle-free technique in this video, you’ll be rid of this vegetable’s thick, thorny leaves in no time―and can move on to enjoying the fruits of your labor.
Cutting board, chef's knife, artichokes, kitchen scissors
When choosing your artichokes, look for tightly-packed leaves; splayed leaves are a sign your vegetables is less than fresh. A couple of brown spots, however, are fine.
Using a knife with a serrated edge, slice off the top half inch for a nice flat surface.
Tip: Artichokes are very tough. If you don’t have a sharp knife, one with a serrated edge will do the trick.
Hold the artichoke by the stalk and use kitchen scissors to snip the pointy tips from the remaining leaves.
The stem is edible (and delicious), but if you plan to serve artichokes upright on the plate, slice it off with your knife.
Tip: Refrigerate unwashed artichokes in a plastic bag. A fresh artichoke will keep for up to a week. If the leaves begin to spread, cook it as soon as possible.