Artichokes or carciofi are a sure sign of spring & are filling the shelves of the frutta & vedure or fruit & vegetable markets here in Italy! Don’t be put off by the time it takes to clean these edible flowers - it’s easier than you think. Remember that artichokes oxidize very quickly & will turn black - so every point you put a knife to, MUST be rubbed down with lemon.
How to Clean an Artichoke:
Start with a big bowl of cold water. Juice one lemon into the bowl & toss in the juiced lemon into the bowl.
How to Clean an Artichoke:
Start with a big bowl of cold water. Juice one lemon into the bowl & toss in the juiced lemon into the bowl.
Trim the stem of the artichoke so there is about an inch to an inch and half remaining. Rub the cut end with lemon.
Peel off the tough outer leaves of the artichoke until you arrive at the pale, soft inner leaves.
Using a pairing knife, peel the stem until the light green flesh is revealed. Be careful not to cut too much off. Rub the entire stem & cut portion with lemon.
Trim the top of the artichoke so there is about an inch of leaves remaining. Rub the cut portion with lemon.
Cut the artichoke in half. With a small spoon remove the fuzzy choke in the middle, leaving the soft flesh underneath. Rub down with lemon & toss into the bowl with lemon water.
You’re done! Now how easy was that, seriously?!
Here’s a great recipe that we love to serve here as an antipasta when fresh artichokes are in season: Maria’s Artichokes
Here’s a great recipe that we love to serve here as an antipasta when fresh artichokes are in season: Maria’s Artichokes
Perfect! You guys give the best tips...
ReplyDeleteThat was very helpful- I've been avoiding purchasing fresh artichokes because I was unsure of the proper way to prepare them. It does look easy! I'll try it.
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ReplyDeleteThanks for giving the skill of making it.
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My advice for artichoke starters: take a big kettle and boil the rinsed artichokes for about 10 minutes in salted water. Prepare a garlic mayonaise.
ReplyDeleteServe one artichoke per person.
Peel the artichoke's leaves off one by one dipping their lower end into mayonaise. Rasp the soft and tasty lower pulp off the leave with your teeth. The further you get towards the heart of the artichoke, the softer and more edible the leaves are.
When getting towards the core, the sharp, pointed seeds need to be cut away right along a separation showing.
Then enjoy the bottom and soft parts of the stem...