How to Trim an Artichoke

Name: How to Trim an Artichoke
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 1
Cuisine: Global
Ingredients: 1 serving Artichokes; 1 serving A fresh lemon cut in half; 1 serving Chicken; 1 serving Beef; 1 serving Pork; 1 serving Fish and Seafood; 1 serving Pasta and Noodles

If you want to add more dairy free recipes to your repertoire, How to Trim an Artichoke might be a recipe you should try. This recipe makes 1 servings with 663 calories, 43g of protein, and 34g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately approximately 45 minutes. If you have beef, pork, pastan and noodles, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Artichoke

Water

Lemon

Equipment you will use

Bowl

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. Wipe the exposed surface with the other half of the lemon you cut.

Ingredients you will need

Artichoke

Lemon

Equipment you will use

Bowl

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. Pull them out.

Ingredients you will need

Artichoke

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.

Equipment you will use

Knife

A note on this whole process. Don’t do it if there are distractions. You need to focus. You will be using a sharp knife close to your hands. Since artichokes are tough when raw, you can easily cut yourself if you take your eye off what you are doing.

Ingredients you will need

Artichoke

Equipment you will use

Knife

Rub cut lemon over exposed artichoke heart: Once the fuzzy choke is out, smear the cut lemon all over the exposed heart.

Ingredients you will need

Artichoke

Lemon

Dry Seasoning Rub

This prevents the heart from oxidizing and turning brown. An artichoke is still perfectly edible when oxidized, it just is not particularly attractive.

Ingredients you will need

Artichoke

Slice off all but the last inch or so of the stem. Rub lemon juice on the cut end.

Ingredients you will need

Lemon Juice

Dry Seasoning Rub

Trim the hard green exterior of the rest of the heart.

Cut away from you as you rotate the artichoke, slicing off just the hard green part and leaving the light green underneath. Rub this with lemon.

Ingredients you will need

Artichoke

Lemon

Dry Seasoning Rub

To finish, slice the outside layer off the stem and then coat the whole heart one more time with lemon. Drop into the lemon-water bath and go on to the next one.

Ingredients you will need

Lemon

Water

Here's a tip: as your cut lemon gets used up, put it in the water bath, which will help keep the bath’s citric acid content high, and help keep the artichokes from browning.

Ingredients you will need

Citric Acid