To Trim Artichokes Into Bottoms
Serves: 6
Mohammad Wiegand
1 January 1970
Based on User reviews:
53
Spice
59
Sweetness
49
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
Directions:
1
Halve lemon and into a bowl of cold water squeeze juice from 1 half, dropping squeezed half into water
2
Cut off artichoke stems and discard
3
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
4
With a very sharp stainless-steel knife cut across artichoke 1 1/2 inches above stem end and with a spoon scrape out all of choke
5
Trim dark green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves
6
Rub artichoke bottom all over with cut side of remaining lemon half and put artichoke in bowl of lemon water
7
Trim remaining artichokes in same manner
8
Halve lemon and into a bowl of cold water squeeze juice from 1 half, dropping squeezed half into water
9
Cut off artichoke stems and discard
10
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
11
With a very sharp stainless-steel knife cut across artichoke 1 1/2 inches above stem end and with a spoon scrape out all of choke
12
Trim dark green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves
13
Rub artichoke bottom all over with cut side of remaining lemon half and put artichoke in bowl of lemon water
14
Trim remaining artichokes in same manner