Preparing Artichokes

Credit: Maura McEvoy

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PARING: Americans usually discard the tasty stems of the artichoke. Syrians, however, waste little, and know that the artichoke's stem can be as delicate as its heart. Using a paring knife or vegetable peeler, trim away the stem's fibrous outer layer, rub with fresh lemon to prevent discoloration, and leave intact when cooking whole artichokes�then slice and use in place of, or in addition to, hearts in many recipes (or simply saut� in olive oil with garlic, salt, and pepper).