Preparing Artichokes
|
Photo: Maura McEvoy
|
TRIMMING: The tips of the artichoke's bracts, more commonly called leaves, are barbed (this is a thistle, after all). On some varieties, the tips are needlelike and can do serious damage to your hands. To avoid getting pricked, trim all full-size artichokes before handling them further. Using a very sharp or serrated knife, slice off the top 1/2" to 1" of the closed leaves. (Those of baby artichokes have not yet developed thorns, and therefore don't need to be trimmed.)
|
Your Comments