All About Artichokes
To keep an artichoke freshest, you want to leave it totally intact and unwashed until you are ready to prep and cook.
Thoroughly rinse the raw artichoke under cool running water, and pat dry. Use a sharp knife to cut off the stem about an inch or so below the base. Don’t cut off too much or you’ll lose your handy handle!
Next, use a pair of kitchen shears to snip off the sharp tips (called barbs) of each artichoke leaf. You can now leave the artichoke whole to steam, or continue prepping to make dishes with the artichoke heart.
Slice the artichoke in half lengthwise.
Use a spoon to scoop the fluffy, fibrous white stuff, and discard. This is the choke!
Enjoy!! Click to get full recipe and More tips