1. After being separated into stalks, they must be thoroughly rinsed and then trimmed of all thorns and leaves.Christopher Hirshiemer
2. The indigestible stringy fibers are then cut off with a vegetable peeler and cut into 1 1⁄2" -2" pieces.Christopher Hirsheimer
3. Before the chopped-up stalks are parboiled, which reduces bitterness, they are usually rubbed with lemon and set aside in acidulated water to prevent discoloration.Christopher Hirsheimer
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/AAAVCC4TSZAA7NOIMH3Y7SXFVQ.jpg)
/arc-anglerfish-arc2-prod-bonnier.s3.amazonaws.com/public/VSLG2IZMLI5D5GITFD6A736LIA.jpg)
