ANDRÉ BARANOWSKITechniquesTrimming Baby Artichokes1. Using a serrated-blade knife, cut off the spiky top third of a baby artichoke and discard the trimmings.2. Pull back each dark outer leaf and snap it off at the base until you reach the tender, pale green inner leaves.3. Use a vegetable peeler to remove the tough outer layers around the stem until you reach the pale layer underneath.4. Leave the stem attached. With a paring knife, cut off the tough bottom 1/4" of the stem.5. Use the paring knife to trim any remaining dark green or tough parts around the edge and underside of the artichoke and stem until it is smooth and uniformly pale in color.ADVERTISEMENTADAD6. The cleaned baby artichoke with its edible choke intact can be rubbed with the cut side of a lemon half and used immediately or stored, refrigerated, for up to two days in four cups of water mixed with the juice of two lemons, which will prevent browning.Keep ReadingA Brief Guide to the Wide, Wonderful World of Korean Rice CakesBy JIA H. JUNGHow to Assemble a Showstopping Charcuterie BoardBy GABRIELLA VIGOREAUXHow to Host a Lowcountry Boil, According to an ExpertBy ELLEN FORTThere’s a Lot to Love About NattoBy MEGAN ZHANGPeach and Fennel Salad with Sweet Tea GranitaBy JOEY EDWARDSHow to Clean and Care for Cast Iron PansBy GABRIELLA VIGOREAUXBraised Rabbit with Pan-Fried Radishes and Creamy PolentaBy ELIZA GLAISTERCarbone’s Cherry Pepper RibsBy MARIO CARBONEYour Backyard Grill Can Cook a Lot More Than You ThinkBy MEGAN ZHANGSee AllContinue to Next StoryADVERTISEMENTADAD