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Preparing and Eating an Artichoke

Everyday Food, Volume 12 May 2004

Remove Outer Leaves
After washing under cool water, snap off tough outer leaves close to the stem until you see pale-green layers.

Trim the Top
Use kitchen shears to cut off the sharp tips from all exposed leaves; you will only need to trim about half an inch.

Trim the Stem
Using a sharp paring knife, slice off enough of thick stem to form a flat base so the artichoke can sit upright in the steamer basket and on the plate.

To eat, pull off leaves one by one. Dip in sauce; scrape off fleshy part with your teeth. Then spoon out and discard prickly choke. Cut up the tender heart and dip in sauce.


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