Preparing Artichokes
|
Photo: Maura McEvoy
|
MORE TRIMMING: Some people simply throw whole artichokes into a pot of boiling water, but the finished product ends up looking better and is easier to work with if the leaves are trimmed further before cooking. First, pull away one or two layers of the tough outer leaves around the base, then use sharp scissors to cut off the ends of each outer leaf. Rub trimmed surfaces with fresh lemon to prevent discoloration; then the vegetable is ready to cook.
|
Your Comments